What should I do if the eggs are particularly fishy when steaming rice?

When steaming rice, put eggs to steam together, even if the eggs are not directly on the rice, but the taste is also very new, so it is not recommended to steam eggs when steaming rice, if you want to steam eggs, you can steam them separately, in fact, steaming eggs is very fast, a few minutes of things, don't make the rice stinky and stinky for convenience. Another method is that you use a steamer to steam the rice, the rice and the eggs should not be steamed on the same layer, the rice is steamed at the bottom, and the eggs are placed on the top, which can also reduce the fishy smell of the eggs running into the rice.

Eggs are particularly young when steaming rice because the water you use to steam the rice is cold. If you use boiling water to wash the rice, then use boiling water to simmer the rice, so that it will soak for a while. If you crack the egg inside, you won't wake up.

You can have a little more, the more chopped green onions, the better, and beat them in eggs to play. After that, put it in the rice.

When steaming rice, there is a fishy smell of eggs, you can add some oil, and then add a little salt, and there will be no fishy smell. If you put the oil, the eggs will not smell fishy, and you can add a small amount of salt to make them taste.

You can add some onions or diced ham to get rid of the smell. You can put some oil in steaming rice, and the steamed rice is delicious.

It can be made into fried rice, put some diced onions, the effect of onions to remove the smell is not bad, and the taste of the fried is also good.

Put some cooking wine and chopped green onions to remove the fishy eggs.

The water in which the rice is steamed is cold water. Wash the rice with boiling water, then simmer the rice with boiling water, and soak it for a while. Crack the eggs inside and it won't be fishy. You can have a little more, the more chopped green onions, the better, and beat them in eggs to play. After that, put it in the rice.

After the egg custard is steamed, sprinkle with chopped green onions and add sesame oil to remove the fishy smell.

Preparation of egg custard:

Ingredients: eggs, salt, warm water, sesame oil, chopped green onion.

1. Beat the egg mixture until the egg whites and yolks are evenly mixed together, and there are no large coagulations.

2. Add warm water, mix well while adding, and add an appropriate amount of salt to taste.

3. Use a spoon to scoop out the bubbles, so that the steamed egg custard is smooth and free of bubbles.

4. Cover with a layer of plastic wrap and prick a few holes with a toothpick.

5. Boil water in a steamer, turn the water to medium heat and put the egg liquid in the steamer for about 10 minutes.

6. Steamed egg custard, drizzle a spoonful of light soy sauce, drop a few drops of sesame oil, and it is ready to eat.

Steamed eggs to remove the fishy smell can be added a little soy sauce after coming out of the pot, and the following is the specific method:

Ingredients: 2 eggs, 156ml of warm water, 15ml of soy sauce, 5ml of sesame oil, sieve, plastic wrap.

1. Beat two eggs into a bowl and add warm water to prepare to beat evenly.

2. After beating well, take a sieve to filter out all the foam that appears in the beaten eggs.

3. Cover the chicken shed with a fresh-keeping film, put it in a steamer, and steam it over high heat for 8 minutes.

After a few minutes, turn off the heat and continue to simmer the egg custard for 5 minutes.

5. After five minutes, take it out and pour an appropriate amount of soy sauce on the egg custard, add a little sesame oil and start eating.

Steamed egg custard is a little fishy, you can drop a few drops of white vinegar on the egg custard, or put some ginger to remove the fishy smell.

Egg custard method:

1. One fresh egg. Knock into a bowl, beat and mix with a small amount of salt.

2. Now add warm water. Cold water is not good, and hot water is even worse.

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

4. Boil water and put on the steaming compartment. After the water boils, put the egg mixture on the steaming compartment, and then turn on low heat, and the lid of the pot should be seamed, not tightly covered. In this way, the steamed egg custard will not have honeycomb eyes, and the taste will not be old.

5. In about 10 minutes, the egg custard should be almost ready. Sprinkle with some chopped green onions and drizzle a few drops of steamed fish soy sauce and enjoy.

Adding some lard, adding some chopped green onions and dripping sesame oil are all used to remove the smell of eggs.

When stirring eggs, add a little rice wine or soju, just a little.

Steamed egg custard. Ingredients: 2 eggs, 1 teaspoon of rice wine, 1 2 teaspoons (3 grams) of salt, 1 kitchen paper towel, 1 4 teaspoons (1 ml) of sesame oil

Method 1) Beat the egg mixture until the egg whites and yolks are evenly mixed together, and there are no large clots.

2) Add the rice wine, then add the 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.

Tip**Do not use raw water to mix the egg mixture, otherwise the steamed egg custard will be uneven and there will be honeycomb. In addition, do not use boiling water to mix the egg mixture, as this will cause the egg mixture to be scalded and the steamed product to appear lumpy.

The time of steaming the custard should not be too long, nor can it be steamed over high heat, otherwise the temperature is too high, and the eggs will easily become old, and there will be a lot of bubbles and honeycomb-like tissues on the surface of the custard, which will affect the appearance of the custard.

Steamed egg custard can be served with seafood soy sauce, or any variety of sauces you like, but my personal preference is to add a little sesame oil.

Don't add egg custard directly to steam, the master will teach you a few skills, and the steamed egg custard will be smooth and fishy.

Eggs are not only nutritious, but they are also cheap. Everyone loves to eat egg custard. However, steamed egg custard should pay attention to the method, otherwise the egg custard made will not only have honeycomb eyes, but also have a bad taste.

So what I want to tell you today is that when steaming eggs, you must firmly hold on to four tips, and the steamed eggs are fragrant and tender.

You can add a little cooking wine so that you don't wake up when you steam it out.

Put some cooking wine, chopped green onions or something.

Put some ginger when the eggs are shaken.