What is the method of steamed eggs with colorful vegetables that are both delicious and nutritious?

Add 2 grams of salt. 2 grams of chicken broth mix. I don't recommend adding MSG.

The ratio of water is that the water here is not cool water, nor boiling water, but lukewarm water. The cold water is steamed out and the middle of the old is not ripe, and the hot water is directly watered and the flowers are blooming, hehe! After adding water, stir well, put some chopped green onions or leeks on top, put it in the steamer, steam on high heat for 3-5 minutes after boiling, turn to medium heat and steam for another 5-7 minutes, and the smooth and delicious egg custard can be out of the pot.

<> first add some salt when beating the eggs, which helps to denature the protein, add water is twice as much as the egg mixture, and the water is best with warm water. When the water is boiling, turn to medium-low heat, put the egg mixture, steam for 8-10 minutes, and stir with cool boiled water. Because there is air in the cold water that has not been boiled, after the water is boiled during the steaming process, the air is discharged, and the custard will appear honeycomb.

There is no air in the cold boiled water, use it to stir the egg mixture, and the surface of the steamed egg custard will be very smooth;

Add about eight eggs of water, if you like to be tender, you can also add a little more water, add salt, chicken essence with chopsticks and stir evenly, it is best to put on plastic wrap, and use a toothpick to prick a few holes in the plastic wrap to prevent excessive steam reflux and affect the taste. Steam over medium heat for 10 to 15 minutes, sprinkle with chopped green onions and pour in hot oil. Water volume and water temperature.

The water mixed with the egg liquid should be lukewarm, not cold water or hot water, the eggs steamed in cold water are not tender enough, and the hot water is easy to wash the egg liquid into egg drops.

Children are too young to eat too salty) Stir the eggs and salt well, and the eggs and water are 1:1. Add warm boiled water and continue to stir, add a little peanut oil and stir well, add a little sesame oil to the egg steamer, and adjust the egg steamer to the steamed cake!

After steaming, do not open the lid and cover it slightly, and the steamed cake is tender and delicious. Prepare an empty bowl, filter the egg liquid through a strainer, filter out the air bubbles, which can make the egg liquid more delicate As for the egg beating, there is no need to say more about the preparation, this is the most basic action, but there is a technique when adding water, add salt when adding water, let the salt melt in the water, don't wait for the cake to steam before adding salt.

1.Put the peas, sweet corn and carrots in a pot of boiling water and rinse well; 2.Place two eggs in a steaming bowl; 3.

The method of steaming eggs with colorful vegetables is very simple, first prepare the eggs, then beat them into a bowl, then squeeze the vegetables you like to eat into juice, and then put them in the eggs and stir well. Add some seasonings like salt, pepper, etc. Put it in a pot and steam it for 20 minutes.

The main reason for the color of this vegetable egg is to put a variety of vegetables in it and match the color of the egg, so as to make a very delicious egg, and the seasoning inside must be selected very good, the exquisite seasoning is perfect, and the steaming time is also very important.

1. Put peas, sweet corn and carrots into a pot of boiling water and blanch them for later use, 2. Put two eggs into the steaming bowl, 3. Add salt to taste, beat evenly, and flush into the same amount of warm water as the egg (if you like the egg custard to be more delicate, you can add more warm water), 4. Skim off the floating dust on the egg liquid with a spoon, put an appropriate amount of sesame oil, 5. Cover the bowl lid (without a lid, you can cover it with plastic wrap), put cold water in the steamer, put the steaming bowl in**, 6, steam over medium heat for about 5 minutes after the gas, open the lid and put in the colored vegetables, Then cover the bowl and steam for 3-5 minutes, and drizzle the seafood light soy sauce before eating (if you don't like this taste, you can eat it directly).

Steamed eggs are a kind of food that we often eat every day, especially suitable for children, however, if it is simple to steam eggs, children at home can eat more tired, if you want to attract children's appetite, you can make a colored steamed egg, so how to do colored steamed eggs? Let's take a look at how to do it.

1. Ingredients: 2 eggs, 15g carrots, 15g broccoli.

2. Beat the eggs, beat the egg mixture evenly, divide it into 3 equal parts, each part is almost 36g, add warm water to one part of the egg mixture, and make the egg yellow.

3. Stir well with chopsticks and sieve the egg mixture into a bowl. Then put the egg mixture into the steamer and steam for 8 minutes until the egg mixture is steamed and solidified.

4. Put the carrots in a blender, add 60g of warm water, and whip the carrots into carrot juice. Strain the carrot juice and take 40g of carrot juice.

5. Pour the carrot juice into the second egg mixture. Mix well with chopsticks and sieve directly into the first layer of steamed egg custard. Continue steaming for 5 minutes until set.

6. Chop the broccoli, put the broccoli in a blender, add 60g of water and stir into green broccoli juice. Also take 40g of broccoli juice and pour it into the third part of the egg mixture.

7. Mix evenly and sieve into the solidified egg custard. Continue steaming for 5 minutes until the custard is cooked.

When we dig it out with a spoon, the color is very beautiful, if you have children at home, you might as well give it a try. And this colorful steamed egg is also very suitable for baby food.

Specific steps: Step 1.

1.Preserved eggs, one gray egg, one salted egg, 3 eggs, an appropriate amount of Zihuai Mountain and red pepper green beans (optional).

Step 2. 2.Preserved eggs, ash eggs, salted egg yolks cut into cubes for later use.

Step 3. 3.Separate the egg whites and yolks. Prepare a container for steaming eggs, wrap it in tin foil and brush it with oil. Salt and ginger juice are divided into two parts, add to the egg yolk and egg white, and stir well.

Step 4. 4.Cut the red pepper into small pieces and put the green beans at the bottom of the steaming plate.

Step 5. 5.Add a whole egg steamed vegetable cubes.

Step 6. 6.Put it in a pot and steam it for 5 minutes, and take it out for an hour.

Step 7. 7.Put down the three kinds of cut egg pieces, pour in the egg whites and steam in the pot for 15 minutes.

Step 8. 8.Pour the egg yolk into the steaming tray and continue steaming for 15 minutes.

Step 9. 9.When steaming, you can cover it with plastic wrap, take it out with tin foil and let it cool for a while.

Step 10. 10.Take it out and slice it on a plate, heat the oil in a pan and stir-fry the minced garlic (or chives) until fragrant, and add some aged vinegar to dip it in.

Cooking skills. Edible Songhua eggs should be accompanied by minced ginger and vinegar to detoxify, Songhua eggs are best steamed and eaten, not stored in the refrigerator.

Material: Main material.

3 eggs. Carrots 15g

Seasoning salt. To prepare the steamed colored egg custard in moderation.

1.Put the meat and shredded carrots in a bowl.

2.And pour in the eggs with salt.

3.Beat with chopsticks.

4.Pour in warm water and sprinkle with green peppercorns.

5.Put the washed eggs in the pot and steam for eight minutes.

Prepare 2 eggs in advance, crack the eggs into a bowl, and slowly stir the eggs until you see many small fine bubbles, this step is very important. Put the stirred egg mixture, add warm water, the ratio of egg mixture to water. This step is especially important.

Skim all the styrofoam on top of the egg liquid neatly and must not leave it. If there is styrofoam, there will be a lot of potholes when steamed, and you can't see the egg liquid. Put cold water in the pot, put the egg liquid in the pot, and take away the fire roasting Sen Bei from Sun Yat-sen University in Guangzhou.

After boiling, turn to low heat and steam on the lowest heat for about 10min.

At this moment, the chicken cake is also steamed. After beating the eggs, add cool boiled water, mix evenly in one direction, and mix until sufficiently mixed. The non-raw water that enters this time is neither warm boiled water, but the water that is naturally cooled after boiling is good.

After mixing, the egg mixture is too careful to remove impurities. Dip the styrofoam again with a paper towel or kitchen paper. Bring the water to a boil in the pot and turn the heat to low, and add the bowl of steamed eggs to the outer lid to prevent the water vapor from dripping into the surface of the egg liquid.

After 8 minutes, turn off the heat and simmer again for 5min. After steaming and taking it off, I added light soy sauce and sesame oil to it according to my favorite seasoning.

Bearing in mind the ratio of water to eggs, an egg and a bowl of water are small plates for normal meals at home. The temperature of the water, you can't use cold water for steaming eggs, you can't use overheated water, the temperature of the water is between forty and fifty degrees, that is, put your fingers in the water to feel hot but not hot. Egg custard is not a difficult dish to make, the key is the problem of what kind of water to use, tap water must be used drinking water, otherwise it will not be good to steam egg custard.

The reason for this is that drinking water contains a lot of minerals that have a complex chemical and physical reaction with egg white, but you can't steam it with mineral water.

It's a fact. Secondly, the doneness of steamed egg custard must be mastered, and the heat point should not be too large, and medium and low heat can be used, otherwise the steamed egg custard will appear honeycomb-shaped. At the end, you add sesame oil on top of the steamed egg custard, and a delicious egg custard is complete.

If you want to eat egg custard with various flavors, you need to mix marinades, adjustable fried sauce, hemp flavor, light soy sauce, oil consumption, oyster mushrooms, fried meat, spicy, sweet and sour, these tastes, self-prepared and poured on the egg custard can transform its taste.

You need to buy vegetables, as well as broccoli and potatoes, first often beat two eggs into it, add a little sesame oil, and some water, and then steam the potatoes and then put all these vegetables into the egg custard and start stir-frying.

These ingredients include bell peppers, eggs, chopped green onions, coriander, and water. The method step is to break Xinjiang eggs into a bowl, then pour in a small amount of water, put in chopped green onions and coriander and stir evenly, then heat the oil, put the bell pepper into the Qi liquid back to the pot and stir-fry, and then pour the egg liquid into the pot and stir-fry, and then fry the bell pepper and eggs evenly, and then put a small amount of salt to taste it in the world to get out of the pot.

You need to prepare soy sauce, salt, chicken essence and water. You just scramble the eggs first, then put the water in the water, and then put the vegetables when the water boils.