Friends, how to steam chicken cakes to not get old?

1. When steaming chicken cakes, warm water must be used.

When many people are steaming chicken cakes, they generally use cold water in the process of adding water, or they directly use cold water to stir during the stirring process, which is actually wrong. When mixing the eggs with water, use lukewarm water, otherwise the chicken cake will become very dry and not taste very good.

If you want a moist and smooth chicken cake, then it is best to add some warm water when stirring, so that when the eggs are steamed, the chicken cake will become very tender and taste good.

2. Cover the chicken cake with plastic wrap when steaming.

When steaming the chicken cake, the reason why it needs to be covered with plastic wrap is also because in the process of steaming the eggs, there will be water vapor on it directly on the eggs, so that when the chicken cake is steamed, there will be a lot of pores on it, and the taste will become old and not so tender. If you cover it with a layer of plastic wrap, then the water vapor will not fall on the eggs, and the chicken cake will be tender and delicious. And after covering with plastic wrap, you need to prick a few small holes in the plastic wrap, which can also make the eggs easy to cook.

3. In the process of mixing eggs, pay attention to the ratio of eggs to water.

When mixing eggs, many people will easily ignore the ratio of eggs to water, thinking that it doesn't matter if they add more or less water. In fact, in the process of steaming eggs, if you add more water, then there will be a layer of water on top of the eggs, and if you add less water, then the eggs will become very dry.

Remember to use cold boiled water, the ratio of eggs and water is about 1:2, add water can not be poured in all at once, should be poured little by little, and keep stirring the eggs and water with chopsticks while pouring to make it even. When steaming the egg custard, do not cover the pot tightly, leaving some gaps.

Or seal the bowl with the egg wash. Before steaming the egg custard, boil the water in the pot before putting the bowl with the egg mixture, and turn off the heat when the egg mixture is solidified. You can put it in the pot and simmer for a while.

Because the gas stove is different from the big fire, the specific steaming time depends on yourself. Generally 5 to 10 minutes steaming, then 5 to 10 minutes of simmering is better.

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I won't, help you top, haha.

Steamed chicken cake mainly grasp the time, no matter what pot or microwave oven is used to steam the chicken cake, as long as you grasp the time, the time is not too long, it will not be old. If it is steamed for too long, the chicken cake will be old.

Steamed chicken cake is not only very important, but also the steaming time can not be too long, it is best to use fresh eggs when making better taste, the ratio of eggs to water should be 1:2, and it should be steamed with warm water.

How to make steamed chicken cake tender:

Buying fresh eggs] The first thing is to buy fresh eggs, and the quality of the eggs has a great impact on the taste of the steamed chicken cake. Therefore, eggs should not only be fresh, but it is better to choose local eggs with a more delicious taste. Therefore, choose 2 to 3 fresh eggs of moderate size and good color, preferably just enough to cook one bowl.

Stir with warm water] Add twice the warm water of the eggs to the bowl, the water is boiled lukewarm, and then stir the water and the eggs well. If there is a filter, you can filter it with a filter, which is not very important.

Cover with plastic wrap] You can also cover with plastic wrap before putting it in the steamer to prevent water vapor from dripping into the custard during cooking.

Leave a gap for cooking] After the water must be boiled, then put the egg liquid on the steaming compartment, and then turn on a low heat, and the lid must be left seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

Steamed chicken cake needs precautions:

Avoid adding raw water and hot boiled water] Add raw water because there is air in the tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycombs, which will affect the quality of the egg custard, lack of tenderness, and the nutrients will also be damaged. It is also not advisable to use hot boiled water, otherwise the boiling water will first heat the egg liquid, and then steam it, the nutrition will be damaged, and even the egg custard will not be steamed.

Do not stir the egg liquid violently] Stirring the egg liquid vigorously before steaming or stirring the egg liquid for a long time will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture, add cold boiled water, and then slightly beat and stir.

Do not add condiments before steaming] If you add condiments before steaming, the protein will be denatured, the nutrition will be damaged, and the steamed custard will not be tender. The seasoning method should be to cut the egg custard with a knife after steaming, add a little cooked soy sauce or salt water, chopped green onions, sesame oil, etc. In this way, the custard is delicious, tender, and the nutrition is not damaged.

Steaming time should not be too long] Because the egg liquid is rich in protein, when heated to about 85, it will gradually solidify into a lump, and if the steaming time is too long, the egg custard will become hard and the protein will be damaged. If the vapor is too large, the custard will appear honeycomb and the umami taste will be reduced.

First of all, we prepared two eggs, a green onion, light soy sauce, and salt. Beat the eggs, pour the whites and yolks into a bowl and start beating. There is no need to use a whisk here, because it is a relatively simple steamed egg, and there is no need to use a whisk as complicated.

We beat the eggs clockwise directly with chopsticks (don't come randomly, always follow the clockwise direction).

Skill. 1. Put a small amount of edible salt in the egg, continue to beat the egg, and wait until the egg liquid is all beaten up, we add a certain amount of warm boiled water, and the ratio of egg liquid and warm boiled water is. We usually use the usual small bowl of egg wash at home, and after adding warm boiled water, we add cold water, and the bowl is almost full.

Skill. Second, we pour all the processed egg liquid into the strainer and filter it again, so that the older ones in the egg liquid can be filtered out, and the steamed eggs will be very tender.

Skill. 3. Many of us may feel that we are afraid that the eggs will not be cooked, and then directly use cold water to steam the eggs, thinking that they can steam for a longer time. In fact, this is completely wrong, what we need to steam eggs is the heat of water vapor, so we must first boil a pot of boiling water, and then prepare a tripod, a small bowl of egg wash on top of the tripod, and cover with a plate.

First steam over low heat for 8 minutes (not suitable for high heat, eggs are easy to get old), then turn off the heat and simmer for another 3 minutes, and finally bring it out, drizzle with light soy sauce, sesame oil, chopped green onions, and then we can pick up the bowl and shake it in a circle a little to make the seasoning on it even. Now that you're done, you're ready to eat!

Learn these three tips, and the steamed eggs you make are tender and smooth, and the elderly and children love to eat them!

Dilute it with cool boiled water, and when beating the eggs, do it in one direction to avoid air entering the eggs, and then steam them in the pot so that they will not get old.

Ingredients: 100 grams of eggs, 150 grams of cold boiled water. Excipients:

A pinch of salt, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil. Crack the eggs into a bowl and weigh 101 grams. Use chopsticks to beat the eggs in a clockwise direction.

Pour 150 grams of cold boiled water into the egg mixture, the amount of water is twice that of the egg mixture.

Add water to the egg mixture and continue to whip, there will be a lot of foam on the top, you need to strain it with a strainer to filter out the foam. Pour the strained egg mixture into a bowl.

Cover the bowl with a layer of plastic wrap and prick a few eyes on the plastic wrap with a toothpick. Put it in a steamer and steam for 10 minutes, then take it out. After taking it out, add the seasoning to your taste.

1: The egg liquid should be beaten evenly, generally steamed eggs two eggs can be steamed out of one person's weight, the first step is to fully beat the egg white and egg yolk, if not fully beaten evenly, the steamed egg will have a layer of hard white solid at the bottom layer, which affects the taste very much, the standard of playing evenly is to be able to see the egg liquid slightly foaming, and then gently sieve off the foam, you can add an appropriate amount of salt to the beaten egg liquid to taste.

2: The steaming bowl can be smeared with a layer of oil.

When putting the egg mixture into the bowl, you can spread a thin layer of oil on the whole bowl, which not only makes the eggs more tender when steamed, but also prevents the eggs from sticking to the bowl after steaming.

3: The amount of water added is 1:1 The most important thing is the amount of water to add water, it is easy to turn into egg drop soup if you add more water, and the egg is easy to harden and dry out and very salty when you add less water, the best amount of water should be the same as the egg liquid, both the egg liquid and the amount of water 1:

1. How should this amount of water be controlled? If you can't get it right, you can use the egg shell as a measuring cup, which is just a ratio of 1:1, it is worth reminding that it is best to add warm water when adding water, and it is easy to affect the taste if it is too cold and too hot.

4: When steaming eggs, you must cover the lid well, and when you are in the steamer, you need to cover a layer of plastic wrap or lid above the steaming bowl to avoid water vapor from contacting the eggs and affecting the taste.

5: About five minutes, steamed eggs should not be too long, too long is easy to get old, under normal circumstances, five to seven minutes is just right, the specific time depends on the amount of egg liquid.

6: Heat, steamed eggs must be simmered slowly over low heat, too big water eggs are easy to get old.

7: You can add some water starch to the egg liquid, which will make the steamed egg more tender, you can also use warm milk instead of warm water to make the egg taste more delicious, add two drops of vinegar to it, it will not bubble when steamed.

Ingredients: 1 egg.

Ingredients: 1 spoonful of shrimp skin powder Oil: flaxseed oil.

Steps to make chicken cakes that won't get old.

Step 1space

To prepare plain milk shredded toast Step 1

Step 1: Beat the eggs Step 2: Stir Part 3: Add a small amount of warm water Step 4: Add a spoonful of shrimp skin powder.

Step 2space

To prepare plain milk shredded toast Step 1

Place all ingredients in a bowl and strain out air bubbles.

Step 3space

To prepare plain milk shredded toast Step 1

Cover with a lid and steam in a pot over medium heat for 10 minutes.

Step 4space

To prepare plain milk shredded toast Step 1

After steaming, take it out and drop a few drops of flaxseed oil.

Steamed chicken cakeIngredients for steamed egg custard:3 eggs and an appropriate amount of garlic sprouts.

3 shrimp with an appropriate amount of boiled water.

Appropriate amount of soy sauce Appropriate amount of sesame oil.

Preparation of steamed egg custard:Step 1

I used 3 eggs, which was enough!

Step 2

Add water and stir well, and the water should be added little by littleDon't add too much at onceIf you like the tender ones, you can add more waterThe more water you add, the longer it will take to steam, I added half a glass of water.

Step 3

Stir well and turn pale yellow.

Step 4

Scoop out the bubbles with a spoon, it will look better after doing this, and the surface will be flat.

Step 5

Seal the bowl with plastic wrap.

Step 6

Heat over waterCan.

Step 7

During the heating process, you can prepare the shrimp, wash them and set asideStep 8

10 minutesOpen the lid left and right and put the shrimp on it, and then simmer on low heat5 to 10 minutesAfter the pot is released, put the garlic sprouts, soy sauce, and sesame oil on it.

Step 1: Take an egg, beat it into a bowl, add an appropriate amount of cool boiled water and milk, stir well, and set aside for later use.

Step 3: Remove from the pot, add an appropriate amount of water to the pot, then add the stand of the steamed chicken cake, put the bowl into the stand after the water boils, cover the lid, and keep the heat to steam for about seven minutes. After that, the lid is lifted, and a delicious steamed chicken cake is ready.

Serve it to the table and make sure both adults and children will love it.

Methods and tips for steaming chicken cakes:

First, be sure to add some milk and water when mixing eggs, their role is to make the steamed chicken cake more tender. In addition, the more evenly stirred the egg mixture, the better, the more evenly stirred, the more tender the steamed chicken cake.

Second, when steaming the chicken cake, you must wait for the water to boil before adding the egg liquid to the pot to steam, otherwise the chicken cake is easy to be steamed old, so it will not be delicious.

Third, when steaming the chicken cake, remember to add some spinach leaves, so that the steamed chicken cake is more nutritious and nutritious, and the steamed chicken cake is tender and nutritious.

Fourth, when steaming chicken cakes, we must master the time, generally steam for seven or eight minutes, if the time is too long, then the steamed chicken cakes are very old, and they are not delicious at all.

There are also some small details to pay attention to, such as the egg mixture with a layer of plastic wrap, which can make the steamed chicken cake look better.

Answer: 1. Ingredients needed to make steamed chicken cake:

Appropriate amount of eggs, appropriate amount of oil, appropriate amount of flour, and appropriate amount of sugar.

Second, the practice of steamed chicken cake:

1. Crack the eggs into an oil-free and water-free basin and add an appropriate amount of sugar.

2. Stir it until there are no large bubbles.

3. Stir for a while, add cooking oil, and continue to stir.

4. Sift in the cake flour with a funnel. Continue stirring until batter.

5. Put it in a cake cup. At the same time preheat the oven.

6. Put in the oven. Thirty minutes on the second floor. 280 degrees.

7. Finally, the steamed chicken cake is ready.

【Smooth egg custard】

Ingredients: 2 eggs, appropriate amount of warm water, appropriate amount of cooking oil, a little salt, appropriate amount of minced garlic.

Method: 1. Prepare a container, beat the eggs into the container, add an appropriate amount of warm water and salt, the ratio of warm water and eggs is enough, and use chopsticks to stir the eggs and warm water evenly.

2. Prepare a mesh sieve and pour the evenly mixed egg mixture into another container, this step is very important, so that the taste will be smooth.

3. Prepare a plastic wrap, cover the plastic wrap on top of the container, and then use a toothpick to pierce a few holes in the plastic wrap to prevent the fish from dripping.

4. Pour an appropriate amount of water into the steamer, boil the water over high heat, then put the prepared egg liquid into the pot, steam for 20 minutes to eat, sprinkle with some chopped green onions and a spoonful of light soy sauce, it is really delicious, as tender as jelly.

Tips for making it:

1. Warm water must be added to the egg liquid, and the proportion is controlled to make it tender.

2. Be sure to cover with plastic wrap to prevent moisture, so that the steamed egg custard will be tender.

3. The egg liquid must be sieveed through the net, so that the egg custard will not have honeycomb, and it will taste more delicious.