Simple, fast and affordable, super rice, how to make farmhouse steamed eggs?

Farmhouse steamed eggs are very distinctive dishes, its simple and affordable, mainly under the rice, very popular with everyone, so how to do farmhouse steamed eggs, this question many people will ask, then I will share with you the practice of farmhouse steamed eggs.

Production process: take an abalone plate, smear a small amount of oil on the bottom of the basin, and beat 5 eggs into its plate; On top of the raw eggs, sprinkle salt and peppercorn powder evenly (if you like to eat chili peppers, sprinkle some fine chili noodles), boil water in a wok, when the water is boiling, put the abalone plate into the drawer, find a vegetable plate as a lid, and cover the abalone plate (that is done because steam water is not allowed to come in). Cover tightly and steam over medium heat for 4 minutes.

The protein of eggs contains sufficient amino acids necessary for the body, and its composition is appropriate for the body, and it is also a good vitamin and carbonate, and it is a food with high nutritional value. The eggs themselves contain the same ingredient as MSG (i.e., glutamate), so there is no need to put MSG in the making of eggs.

In terms of the adsorption and absorption rate of egg nutrients, boiled and steamed eggs are 100%, tender fried eggs are 98%, scrambled eggs are 97%, boiled eggs are boiled, old fried eggs are used, and raw food is 30% and 50%. Because of this, boiling and steaming eggs should be the best way to eat them.

Don't: Eggs are counterbalanced with unsteamed bean paddles, reducing their nutritional value. Eggs and sweet potatoes are restrained, and it is not easy to digest and absorb when eaten together, eggs and beans are restrained, not suitable for raw eating, and eggs are restrained with raw onions and cooked garlic.

Farmhouse steamed eggs**Northeast, the farmhouse in the Northeast, after eating, curling smoke, firewood is lit under the kitchen stove, and the steam on the stove is filled. There are bamboo drawers in the wok, cooking rice on the bottom and steaming vegetables on the top. Steamed eggs are very simple, a vegetable plate, smeared with some oil, knocked on three or two raw eggs, do not add water, only sprinkle a little salt, green onions, peppercorns.

One cover on the outside, four or five minutes is good. Steamed eggs are firm to eat, a little numb, and have a strong egg fragrance.

The method of steaming eggs in the farmhouse is very simple, after the eggs are broken, add some salt, add some cooking oil, put a few shrimps in it, and then wrap it in plastic film, make some small holes in the plastic film, and steam it in the pot.

The first thing is to beat the eggs, then add an appropriate amount of salt to the egg mixture, then add some chopped green onions, put them in the pot and steam for about 15 minutes.

Beat the eggs together, then add a small amount of salt, put a little less lard, stir the eggs well, add less water to them, and then steam them in a pot.

It should be that the eggs are directly mixed with some water, stirred together, and steamed on the steamer. Of course, put some salt too.

Egg custard recipe.

The protein in the egg will coagulate at 60 to 70 degrees Celsius, and if the fire is strong when steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in too much temperature difference between the inside and outside, and when the egg liquid inside solidifies, the outer layer is dehydrated into a honeycomb shape. Therefore, there are three points to master to make a good egg custard:

1.Temperature: Stir the egg mixture with warm water and steam over medium heat after boiling.

2.Time After boiling, steam for another 8 minutes.

3.The ratio of egg wash to water is 1:2.

The water used for steaming egg custard can be replaced with chicken broth or milk broth).

After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old. About 10 to 15 minutes, the custard should be about the same.

Sprinkle some chopped green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!

How to make a microwave oven.

Step 1: Take a utensil that can be put in the microwave oven, and there must be a hole for gas outlet on the lid;

Step 2: Knock two eggs into the utensils used;

Step 3: Put salt (according to personal taste), put some monosodium glutamate, add water to test (slightly more water);

Step 4: Use tachysperm or a tool used to mix eggs, so that the water and eggs are fully blended together;

Step 5: Put it in the micro oven for three minutes, take it out and put in the sesame oil when it is cooked, and you can eat!

If you are afraid that you will not master it well, I will teach you a little trick, cover the bowl with plastic wrap, prick a few small eyes with chopsticks, and then steam, it will generally not get old, even if it is a long time, it will not be hard.

First, crack two eggs into a bowl, add a small amount of salt, add a small bowl of warm water, and stir with chopsticks for about 3 minutes.

Put the beaten eggs in the pressure cooker and start steaming; Turn off the heat immediately when the pressure cooker is steamed, but do not release the steam, let the residual pressure continue to heat the eggs, and then turn on the pressure cooker after a few minutes, add a little soy sauce to the surface of the steamed eggs and eat.

1) Take a plate, smear a little oil on the bottom of the plate, and beat 5 eggs on the plate;

2) On top of the eggs, sprinkle salt and peppercorn noodles evenly (if you like spicy food, sprinkle with some fine chili powder);

3) Boil water in the steamer, when the water is boiling, put the abalone plate into the drawer, find a plate as a lid, and cover the abalone plate (this is done to prevent the steam water from entering);

4) Cover the steamer with a lid and steam over medium heat for 4 minutes.

1. Separate the egg yolk from the egg white, and the basin containing the egg white should be oil-free and water-free. 2. Stir the egg yolk with rice bran oil. 3. Add water and beat until emulsified.

4. Sift in the cake flour. 5. Mix irregularly with a whisk to form egg yolk paste. 6. Soak the raisins in water for half an hour, drain the water and coat them with flour.

7. Add a few drops of white vinegar to the egg whites, add sugar in three parts, and beat until dry and foamy (lifting the whisk can pull out the upright sharp corners). 8,1 3 Add the meringue to the egg yolk paste and mix well with an irregular technique. 9. Pour into the meringue, add the raisins, and mix well with irregular techniques.

10. Pour it into the cake mold and shake out large bubbles. 11. Sprinkle a few more raisins, wrap the mold with plastic wrap, and insert some small holes with a toothpick. 12. Put enough water in the steamer to boil, put in the cake mold, steam on high heat for 40 minutes, turn off the heat and steam for 5 minutes, and cool upside down immediately after opening the lid.

The cake mold is live-bottomed, and the bottom is accidentally pushed up and down when wrapping plastic wrap, which affects the appearance). 13. Demold after cooling. 14. The first time the cake was steamed, the internal organization was not bad, the taste was soft, refreshing and not greasy, and it felt even more delicious than baked.

The detective's words are like a bowl that you usually eat should be a little bigger, and then beat two eggs into it, put a little salt and lard, and add it to water until it is almost full.

Then put it in the pot and steam, you can steam it on high heat for five minutes, then steam it on low heat for another five minutes, if it doesn't steam thoroughly, you can steam it for another two to three minutes.

Then, you can finally drizzle some sesame oil, or put some chopped green onions, etc., which is very delicious and very tender!

Plain egg custard.

It's simple and plain, but it can also be prepared to your taste, steaming a bowl in the morning to replenish the day's protein.

1.First of all, crack four eggs into the measuring cup, so that you can visually see the specific amount of egg mixture, about 200 ml, and pour it into a bowl for later use.

Prepare 300 ml of warm boiled water at about 60 degrees, the ratio of egg wash to water is preferred, so that it is tender and smooth to steam, and add 2 grams of salt to the water to increase the low taste.

2.Beat the eggs with chopsticks, let the egg white and egg yolk fuse evenly, pour in the prepared salt water, the salt can make the protein coagulate quickly, and when steaming, it is good to set the shape and not scatter, stir until there is no lump in the egg white.

Use a spoon to skim off the air bubbles on it to avoid forming honeycombs, then filter it with a leak to sieve out the air bubbles and unbroken egg whites, seal the egg liquid with plastic wrap to avoid water vapor dripping and clumping during the steaming process, and then use a toothpick to prick some small holes to facilitate the flow of steam, so that the egg custard maintains the same tenderness inside and outside.

3.After the steamer is in the atmosphere, put the egg liquid in, steam it for 6-8 minutes on medium and low heat, do not evaporate on high fire, it is easy to be inconsistent with the freshness and tenderness of raw and cooked inside and outside, and lift the lid to release the gas when steaming to the fourth minute, this step can also effectively prevent the formation of honeycomb.

After 8 minutes, take out the custard, remove the plastic wrap and cut it into small pieces with a knife, drizzle with an appropriate amount of light soy sauce and sesame oil, and then sprinkle with chopped green onions.

The practice of home-steamed eggs.

1 egg beaten in a large container.

2Add salt and 200ml of cold boiled water.

3. Stir with chopsticks and mix well into egg custard. Mix thoroughly into egg custard.

4. Sift the mixed egg custard and pour it into the steaming dish, about seven or eight minutes full.

5. Seal the mouth of the steaming dish with plastic wrap or cover with a lid.

6. Bring the water in the steamer to a boil over high heat, put the steaming bowl on the grate, cover the pot, change to medium heat, steam for about 10 minutes, put chopped green onions or coriander on the steamed egg custard, and drizzle with Maggi fresh.

Tip 1The egg custard liquid must be sifted through a sief to filter out air bubbles, so that the egg custard is very delicate and smooth.

2.Come out and sprinkle chives, coriander can be, and you can also put some sesame oil.

Crack the eggs into a bowl and add half a teaspoon of salt. Beat the egg mixture, then add about 2 times the amount of warm boiled water to the egg mixture, and rotate it to the right with chopsticks. Filter the beaten egg mixture with warm water once with a powder plug, and some special cloth for filtration can also be used.

Boil the water in the steamer on high heat, after the water is boiled, then put in the egg mixture, cover it with a plate to prevent the water from entering the egg liquid, and then turn to medium-low heat and steam for 20 minutes.

The ratio of the first egg to water is about one to two, the second egg and water must be beaten evenly, the appropriate amount of salt, there is the best egg beater, there is no chopsticks to beat for a long time, after the egg liquid is beaten, the bubbles and foam are skimmed off with a spoon, the third pot of water is hot and then put it in to steam, turn up the heat and cover the lid, and surround the lid with a wet towel to prevent the water vapor from losing too quickly, affecting the temperature in the pot, depending on the amount of egg liquid and the shape of the container, generally steam for eight minutes, sprinkle with chopped green onions, and put on light soy sauce, which is delicious!

Preparation of egg custard.

Ingredients:Eggs, salt, water, oil, chopped green onions.

Method:

1. One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

2. Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, because if you rush into it, it will be a curtain.

3. Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg liquid, and mix thoroughly. Add a small amount of lard.

4. Boil a pot of water and put on the steaming compartment. Be sure to boil the water, then put the egg mixture on the steaming partition, and then turn on low heat, the lid must be seamed, do not cover tightly. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with some chopped green onions and a few drops of steamed fish soy sauce and you're done.

First knock the egg in a bowl, break it up, then add an appropriate amount of warm water, salt, a little cooking oil and stir well, remove the floating bubbles on it and steam it in the pot for about 10 minutes, so that the steamed egg is tender and smooth, and the taste is particularly beautiful. Remove from the pan and pour some sesame oil over the pan.

Ingredients [eggs, warm water, chopped green onions, light soy sauce].

1. Prepare three eggs, knock them into a bowl, add a little salt, and beat the egg mixture with chopsticks for later use.

2. Add warm boiled water to the egg mixture, the ratio of warm boiled water to the egg liquid is: 1.

3. After pouring the egg mixture with warm boiled water, quickly stir with a whisk for more than half a minute. At this time, a lot of foam will appear, and it will be sifted with a sieve spoon.

4. After sifting once, use a spoon to skim off the foam in the bowl. In this way, it will be delicate when it is steamed.

5. Prepare a pot, pour water into the pot, put a steamer, and bring the water to a boil.

6. After the water in the pot is boiled, steam it in the pot, cover a plate on the bowl, and steam it over medium-low heat for about 10 minutes. If you steam it for too long, the eggs will become very old.

7. After steaming, cover the pot and simmer for 3 minutes.

After a few minutes, you can take it out of the pot, drizzle with soy sauce and a little sesame oil, and use a knife to make a few cuts on the steamed eggs to absorb the flavor.

9. Cut some shallots, sprinkle with chopped green onions, and serve.

The delicious method of steaming eggs, I think that if you want to make the steamed eggs smooth, you can add warm water after the eggs are beaten, so that the beaten eggs are not easy to move, and then skim off some of the foam on it, and then put the egg liquid to steam after the water is boiled.

You can beat the eggs and put them in a bowl, put 1:1 water on the steamer, you can put some seafood, soy sauce and salt, and green onion soy sauce in it, and steam it for about ten minutes to steam it.

Add salt, add a little warm boiled water, stir well, steam for about ten minutes, drizzle with light soy sauce and sprinkle with chopped green onions.

Crack the eggs into a bowl, blend the egg mixture in one direction, add pepper, water with a normal amount of egg liquid, stir well in one direction, and pour the egg mixture into the steaming bowl.

Pour water into the pot, put the steaming bowl into the steamer, steam for 5 minutes after steaming, take out the steaming bowl with a towel, be careful to burn your hands, put in the steamed fish soy sauce, sprinkle with chopped green onion to decorate, and the production is completed.