What do you do if you want to steam egg custard like bean curd?

First, beat two eggs, then stir the eggs in a clockwise direction and place them on a plate, then put the plate in the pot and steam for 20 minutes.

Add water to the egg, add some light soy sauce and sesame oil, and add a small amount of salt, so that the steamed egg custard is very smooth and delicious.

First of all, when steaming egg custard, you can add some milk to it, and the egg liquid must also be sifted, and secondly, when steaming, you must cover it with plastic wrap at night, so that the steamed egg custard will be very tender.

First prepare the eggs, then beat them into the bowl, add a little water and salt, then stir well, cover the bowl with a layer of plastic wrap, then prick a few small holes on the plastic wrap, put the bowl into the pot, and then steam it for about 15 minutes.

If it is your own soy milk, because the concentration is different, the amount of soy milk should be adjusted according to the situation. If the soy milk is thicker, the amount of soy milk should be more, otherwise the steamed egg custard will not be tender enough.

Basic Information. Chinese name soy milk steamed egg custard.

Precautions. It should be made with cooked soy milk.

Main ingredient. 100g eggs, 300g cooked soy milk

Seasoning: Salt to taste.

It takes half an hour to 1 hour to make it.

Method: soy milk steamed egg custard method.

1Crack the eggs into a large bowl and beat thoroughly with a pinch of salt.

2. Add soy milk to the beaten egg mixture, if the estimate is not accurate, you can use half of the egg shell to measure, 2 eggs, use half of the egg shell to take 8 times, it's about the same.

3Stir the soy milk and egg mixture well, let it stand for a while, and the foam on the surface will slowly disappear.

4. Pour the soy milk egg mixture into a container with a shallow bottom for about 8 minutes, if there is still a little foam residue on the surface of the egg liquid, you can gently remove it with a small spoon.

5. Place the container in the steamer.

6. Cover a plate on top to prevent moisture from entering.

7**Steam, wait for the water in the pot to boil, and then continue steaming for a few minutes.

Precautions. It should be made with cooked soy milk, as the custard is not heated long enough to destroy the trypsin inhibitors in the raw soy milk. Just like when we cook soy milk, we have to let it last in a boiling state for 8 to 10 minutes. Therefore, if you use raw soy milk to make egg custard, the steaming time and temperature are obviously not enough.

1. The ratio of eggs to water is 1:1. 2 eggs should be placed with 120 ml of water.

2. Prepare ingredients: 2 eggs, 120g of warm water, a little salt, a little light soy sauce, a little sesame oil, a little chopped green onion.

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

4. Add a small amount of water. Preferably lukewarm water.

5. Add a small amount of oyster sauce to the water, mix well, mix into the egg mixture, and mix thoroughly. Add a small amount of lard.

6. Boil a pot of water and put on the steaming compartment. 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.

7. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle with some chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy!

Let me share the practice of steaming egg custard, friends who are not always good at steaming can follow the steps to do it, ensure that you succeed at one time, and you will not fail again in the future.

Preparation of steamed egg custard:

Prepare a few eggs, I usually use three, beat them into a deeper bowl, add a little salt and stir well, in order to stir thoroughly, it is best to stir back and forth, do not keep whipping in one direction.

After stirring, use chopsticks to pick it up, and if you can't pick anything, it means that it's okay.

Then add water to the egg mixture, I usually look at it visually, it is almost the position of the chopsticks in **, add so much water, stir it fully again after adding, it is best to add warm water, and the egg custard is more tender and delicious.

After many whippings, there will be a lot of foam on the surface of the egg liquid, and you must not rush to steam it in the pot at this time, otherwise it will not be smooth and there will be many pores.

Take a small spoon, carefully skim off the foam, and pour the egg mixture into another bowl, the purpose of which is to remove the residue from the bottom of the egg mixture, and the egg custard is very tender and delicious.

Add water to the steamer, put the egg wash bowl into the steaming drawer, put a plate upside down on the bowl, and then cover the pot.

When everything is ready, turn on the high heat and steam until the steamer comes out, at which point the time immediately for 8 minutes.

When the time is up, turn off the fire and don't delay, simmer for two minutes, you can take out the egg custard, scratch a few times with a spoon, the purpose is to make it more flavorful, put a little light soy sauce and sesame oil, and the steamed egg custard is ready.

Steamed egg custard, do it in 4 steps:

First, the egg liquid and the egg liquid after adding water should be fully stirred with chopsticks, and it should not be perfunctory, otherwise the taste will not be delicate.

Second, after adding water to the egg liquid, use a spoon to skim off the foam, not directly steamed, so that there will be no pores.

Third, when steaming in the pot, be sure to cover a plate, so as to avoid water droplets dripping, and the surface of the egg custard is very smooth.

Fourth, when steaming egg custard, it should be timed after steaming, not too casual, otherwise the steaming time will not solidify if it is short, and the taste will be old after steaming for a long time, I am steaming in a pot on cold water, and the timing will be good for 8 minutes after steaming, you can also try this practice.

When steaming egg custard, hot or cold water? How to steam it like tofu, I collected it first.

Steamed eggs, hot and cold water, eggs that babies love to eat, delicious food in life, the best way to eat eggs.

Are you talking about steamed chicken cakes?

Egg custard is almost a must-make dish at home, the elderly with weak teeth and bad mouth, the family members of Xiang Dafeng who are recovering from illness, and young children who have just been weaned can eat this to supplement their nutrition.

Stir water, milk, and eggs in a ratio of 1:1:1, and steam them for about 10 minutes (you can put an appropriate amount of sugar or salt, depending on the taste).

It can be made into whitebait egg custard.

Ingredients: Chicken eggs (2 pieces), dried whitebait (25g), water (180g-200g), chives (1 stick).

Seasoning: Salt (5g), Pepper (10g), Corn Oil (5g) Preparation: 1Prepare the required materials.

2.Wash the dried whitebait with water, soak it for 30 minutes, then wash and drain again.

3.Place the drained dried whitebait in a large bowl and set aside.

4.Crack the eggs into another bowl, add salt and pepper to taste, and beat well with chopsticks.

5.After beating the eggs, pour in water, beat well with chopsticks, then add a large spoonful of starch water, and continue to stir well with chopsticks.

6.Strain the beaten egg mixture through a sieve into a large bowl filled with dried whitebait, cover with plastic wrap, put it in a pot of boiling water, cover with a lid, and steam over medium-high heat for 20 minutes. Fingerprints.

7.After the egg custard is steamed, sprinkle some chopped green onions on the surface and pour in an appropriate amount of hot oil.

The steaming process should be constantly checked.

Stir with a spoon.

Then cover the lid on.

Steam for a while and stir again.

Repeat 2 times or so 3 times.

When I saw that there was not much egg juice left that had not been steamed.

Don't stir it.

Haha, those balls are very tender.

I also put a little bit of crushed cooked pork on top.

Put some shallots.

It's super delicious.

Ingredients: 2 eggs, about 5 tablespoons (75ml) of cold boiled water, 1 2 teaspoons (3 grams) of salt, 1 kitchen paper towel, 1 4 teaspoons (1ml) of sesame oil

Method: 1) Beat the egg mixture until the egg white and yolk are evenly mixed together, and there are no large coagulations.

2) Add cold boiled water (do not add raw water directly), mix well while adding, then add salt and stir well.

3) Use a leak screen to filter out the air bubbles, or a kitchen paper towel to suck off the air bubbles on the surface of the egg liquid to ensure that the surface of the liquid is smooth and flat, so that the egg custard will not have unsightly honeycomb.

4) Cover with a layer of plastic wrap, put it in the steamer, heat it over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes. Once out of the pan, drizzle a little sesame oil along the edge of the bowl.

Triple the water for one part of the egg, stir the eggs with warm water, preferably in a container with a lid, and leave it in a hot pan for ten minutes.

1.Beat the fresh eggs one by one, add a small amount of salt and mix thoroughly, and the egg liquid will be thinner and yellow than before.

2.Now add water. Preferably lukewarm water.

The amount of water is very important, too little will feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also watery. It is generally one egg, two eggshells of water. To put it simply, there is twice as much water as egg wash.

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

4.Boil a pot of water and put on the steaming partition. After the water is boiled, put the egg mixture on the steaming compartment, and then turn on the 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.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with some chopped green onions (depending on your preference, you can also add pork and the like), drips a few drops of sesame oil or steamed fish soy sauce and enjoy! The surface of the egg is as smooth as a mirror, which is the technique of steaming eggs.