What vegetables can be put in an egg custard, and what can you put in an egg custard?

Preparation of egg custard.

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1.Crack the eggs into a bowl.

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2.Beat well with chopsticks.

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3.Add salt and the same amount of warm water as the eggs and continue to beat.

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4.Use a strainer to filter out the air bubbles, seal the mouth of the bowl with plastic wrap, and prick a few small holes with a toothpick.

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5.After the steamer boils over high heat, put in the egg mixture and steam it over medium heat for 12 to 15 minutes!

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6.After steaming, sprinkle with minced green onions, drizzle with light soy sauce and serve.

Scrambled eggs with tomato, scrambled eggs with bitter melon, omelets, etc.

There are countless dishes that can be made with eggs, such as spiced tea eggs, egg pudding, tomato and egg soup, scrambled eggs, egg scones, egg custard, and so on.

There are also leek stall eggs, chili scrambled eggs, tiger skin eggs, slippery eggs, etc., whether they are made alone or with other ingredients, eggs are indispensable.

It can be made into a lot of dishes, such as scrambled eggs with tomatoes, egg cakes, scrambled eggs with spinach, scrambled eggs with leeks, halal chicken cakes, boiled eggs, scrambled okra with eggs, scrambled fungus with eggs, scrambled cucumbers with eggs, etc.

Scrambled eggs with tomatoes can be made. You can also make egg custard. You can also make omelets, boiled eggs and raw fried eggs, and tea eggs. You can also make spring rolls and so on.

Eggs can be used in many dishes. Cracking eggs into a dish is wonderful. Eggs can also be used as garnishes and auxiliary ingredients for dishes. The taste is very good.

Scrambled eggs with tomatoes, leek eggs, omelets, which retain the nutrients in the eggs and are particularly delicious, ensure the absorption of nutrients in the human body.

You can make scrambled eggs, first prepare the corresponding ingredients and some auxiliary materials, and then clean up the ingredients, put them in the pot and find some auxiliary materials, stir-fry, 10 to 15 minutes can be eaten, the scrambled eggs that come out of this way are very delicious and very nutritious.

The ratio of water to eggs for chicken cakes is 1:2, preferably lukewarm. If the proportion of eggs is larger than the proportion of water, the egg custard will have honeycomb, and then it needs to be sifted first, and the eggs will be more tender.

The maximum ratio of water to eggs in chicken cakes should not exceed 2:1, and the more water there is, the more tender the egg custard.

First, prepare two eggs and beat them in a bowl, then add a pinch of salt to taste, add a spoonful of oil and stir well. After that, slowly pour in about 280 ml of warm water, preferably lukewarm, so as to minimize the nutrient loss of egg custard.

Finally, cover with a layer of plastic wrap, put it in a steamer, and steam it over medium-low heat for about 10 minutes. After it comes out of the pot, sprinkle it with chopped green onions and a very fresh taste, which makes it taste even better.

Milk stew. Ingredients: 2 eggs, 200 ml of milk, appropriate amount of honey beans, 1 teaspoon of sugar.

1. Beat the eggs with the old, add sugar and stir well, add milk, and stir well.

2. Sift the egg mixture, filter out the foam, pour it into the container, and cover it with a lid (without a lid, you can cover it with plastic wrap and prick a few small holes with a toothpick).

3. Put it in a cage and steam it over medium and high heat for 10 segments (put a few honey beans when eating, the taste is better).