Who will make a delicious egg custard, and how to make an egg custard that looks good and delicious?

1. Beat two eggs, preferably chai eggs. Find a bowl or basin with a larger mouth and break it up as much as possible;

2. Put salt, a little rice vinegar (one to two drops, remove the smell of eggs), put monosodium glutamate or chicken essence; Mix thoroughly;

3. Add water, about 15:1, drop a little sesame oil; Mixed;

4. Put it in the pot, after the water boils, put it in and steam for 10-15 minutes.

Ninety-four is so simple!!

First of all, prepare the ingredients we need. 2

Crack an egg into the bowl. 3

Don't throw away the eggshell, it's useful. PS: When making egg custard, the ratio of water to egg liquid is particularly important, but eggs have sizes, and it may be a bit misleading to only give the gram weight of water, so I use eggshells to measure water.

The amount of water is twice that of the egg liquid, and half of the eggshell water for 3 parts is almost just more than the amount of the egg liquid. 4

Beat the eggs evenly and skim off the foam; Fill half an eggshell with water and pour 3 times into the egg mixture; Finally, the egg mixture is sifted to remove air bubbles. PS: Sieving the egg mixture can make the custard more tender. 5

Cover the egg wash with a plate. PS: Covering the plate can prevent water vapor from dripping on the egg mixture, so that the surface of the custard is not smooth. 6

Steam over cold water for 15 minutes over medium-low heat, and finally simmer for about 5 minutes. ps: In order to prevent the custard from being cooked too old, it is recommended that mothers shorten the boiling time and steam the custard by simmering it at residual temperature.

This can also prevent the custard from shrinking after steaming, which will affect the appearance of the custard. 7

Cross the top of the tomato and soak in boiling water for 10 minutes. 8

Bring water to a boil, blanch the greens after the water boils. 9

Cut the stems obliquely and remove the stems, and chop the leaves. ps: Vegetable stalks can be effectively cut with a knife to remove crude fiber, which is convenient for babies to chew and digest. 10

Peel the tomatoes and cut them into small cubes. 11

Lean pork cut into small pieces. 12

Pour tomatoes into the pot, stir-fry the juice and add an appropriate amount of water, after the water is slightly boiled, add the meat puree and stir quickly, cook for one minute and then add the vegetable stalks. ps: Mothers should add water at least without ingredients. 14

Cook for another 2 minutes and then slice in the egg custard, try to make the slices as thin as possible. ps: Mothers try to make the custard as thin and small as possible, so that it is not easy to fall apart when cooking! 15

Turn the electric ceramic stove to low heat. 16

Finally, we can sprinkle some homemade shiitake mushroom powder and cook for another 2 minutes. 17

That's it

Egg custard Egg custard is almost a must-make dish at home, the elderly with weak teeth and bad mouth, family members recovering from illness, and young children who have just been weaned can eat this to supplement nutrition. However, if you don't get the steamed egg custard to be foamy, the taste will be unsatisfactory. Egg custard is also a dish that has a lot of play and can be added with some ingredients.

The essentials and basic steps of steamed egg custard:

1. After beating the eggs into the utensils, add oil, salt, shrimp skin and other ingredients and stir thoroughly.

2. Dilute with water of about 80 degrees, and should not use boiling water or cold water. If you want to make the steamed egg custard tender, you can add more water.

3. The use of fire during steaming is the most critical. When the pot of steamed egg custard is boiling, immediately reduce the heat to low and do not continue to use strong heat.

As we all know, when we make egg custard, we need to beat the eggs into egg liquid, then add an appropriate amount of water to it, put it in the pot and steam, so that we can successfully make egg custard. However, many friends like to add cold water to the eggs, so that the egg custard made will not be particularly smooth and smooth, so the water we need to add must be lukewarm. Add warm water to the egg mixture, then mix it well, put it in the pot and steam it, so that the steamed egg custard will be particularly elastic and smooth.

So if you want to make a successful egg custard, warming water is a trick.

2.Cover with plastic wrap.

Generally, when we steam egg custard, we will use a steamer or microwave oven to steam, and many friends will directly put the bowl or basin containing egg custard into the steamer or microwave oven when steaming, and there is nothing to cover it. In fact, it is not good to do this, because if you steam it in a steamer, there will be a lot of water vapor on it, which will be directly integrated into the egg bowl, and the egg custard made in this way is actually added with additional water, so we sometimes feel that the egg custard is not so delicious.

If it is placed in the microwave oven, if there is no dry lid on it, the microwave oven itself makes the food cooked by conducting heat, and it will absorb the moisture in the food, so it will steam the egg custard very old, because the water in the egg will be absorbed by the microwave oven after turning, so we must add a layer of plastic wrap on it. Plastic wrap can lock in moisture well, and it can also isolate moisture, so whether it is steamed on the steamer or steamed in the microwave, it is necessary to wrap a layer of plastic wrap on it, so that our egg custard can be made very smooth and delicious, and it looks particularly good.

3.Add seasoning.

Finally, the steamed egg custard can be drizzled with some sesame oil, sprinkled with some chopped green onions or poured with some soy sauce, so that the taste will be better, the taste will be more delicious, and it will be more delicious than the egg custard without any seasoning.

Have a great day.

The specific method is a smooth and tender egg custard. Because one person eats, use a small microwave container with a lid, beat only one egg, stir carefully to prevent it from bubbles, and then slowly pour cold boiled water with salt and light soy sauce into it, and stir well. I steamed it in an iron pot, boiled more water and put the steaming rack for the rice cooker inside, put the prepared egg mixture with a lid and put it in, use a chopstick to prop up the lid so that it could not be tightly covered, and steam it over medium heat for about 20 minutes.

The effect that comes out is very good, smooth and smooth, and it will tremble slightly when scooped up like tofu brain as my sister said. It may be that the light soy sauce is a little too much, so it is chocolate-colored when steamed. I used seaweed, dried seaweed, minced shrimp, chopped green onion, a little light soy sauce, a little sesame paste, a little sesame oil, and sprinkled some juice on top of the steamed egg custard.

How do you make egg custard without bubbles? Teach you a good way: 1

Open 2 eggs, add a teaspoon of salt and beat 2Add warm water at 30-40 degrees Celsius while beating until bubbles 3The more water you add, the more tender the custard will be 4

Put it in a pot and steam for about 5 minutes.

Delicious and delicious egg custard, easy to learn.

Treat everyone to the classic egg custard.

Beat two eggs into a bowl, put a little salt, after sprinkling, skim the floating powder with a small leaker, put it in a steamer and steam for ten minutes, take it out and add a small amount of light soy sauce and cooked sesame oil, draw a cross knife, well, the aroma is fragrant, beat the fresh eggs at room temperature into the bowl, add edible salt, light soy sauce, cooking oil, and beat evenly with a whisk or chopsticks. Then, while adding warm water, continue to whip the eggs, whip evenly and filter the eggs twice with a strainer. (The strained custard tastes even better!)

Add 150ml of warm water to the > egg bowl, stir well in one direction, the ratio of eggs to warm water is 1:15, and the water must be warm water that is cooled after boiling, so that the steamed egg custard is as tender as jelly. Put water in the pot and bring to a boil, and we will prepare chopped green onions when the water is boiling.

Before steaming the custard, use a spoon to skim off the foam and cover with a layer of food-grade plastic wrap. After the water is boiled, it can be steamed directly in the pot for about twelve or thirteen minutes.

Egg custard is a home-cooked dish made of eggs that is common in our lives, which is delicate and tender. Eggs are rich in protein, fat, vitamins and other minerals needed by the human body, whether it is for children or the elderly, it is very good. The method of making egg custard is also very simple, there are many ways to make egg custard, I personally think that the egg custard with shrimp is particularly fragrant, and it is even more delicious if you add some lactone tofu.

After adding lactone, the taste of tofu is particularly tender.

Egg custard, when I was a child, my mother often made it for us to eat, I like egg custard bibimbap very much, my mother's practice is very simple, beat two eggs in the old-fashioned lotus leaf bowl in the countryside, and when the rice in the iron pot is almost ready, throw it in. Using two eggs, beat it up. Then add cool boiled water to it, the dosage is 1:

1 is fine, we can add the water of 4 egg shells, and continue to break it up, after which we have to filter the bubbles on it. Filtering out air bubbles will make the eggs more tender. Add an appropriate amount of cold boiled water, twist and mix with chopsticks in one direction, fully dissolve the eggs with water, put in an appropriate amount of salt, a little lard, remove the foam, steam in the steamer for 12 minutes, and drip some light soy sauce after taking it out!

We use warm water at 50 degrees, add some salt, mix in the egg mixture, the ratio of eggs to water is 15 minutes on medium heat.

First prepare a bowl, beat the eggs into the bowl, generally put about three is enough, and then stir the eggs evenly from one direction until the liquid of the eggs turns yellow, and then skim some of the bubbles on it with a spoon, and then cover the egg liquid with a layer of plastic wrap, and then prick a few small holes, put it in the cage drawer and steam it, about 10 minutes or so, the delicious egg custard is ready, at this time you can add a little bit of delicious soy sauce on the top of the egg, and a little sesame oil, It can effectively enhance the flavor, and it will also make the egg custard more delicious.

Beat the egg liquid first, then boil the water, then pour the egg liquid into a bowl, add a little water and salt, then steam it in the pot, steam for half an hour, and then add vinegar and soy sauce to eat.

1. Prepare all the ingredients you need.

2. Remove the eggs and put them in a bowl with chopsticks, stir them into a uniform egg liquid 3, add salt and lard to the egg liquid, stir well with chopsticks 4, add water and stir evenly, and sieve twice.

5. Pour the sifted egg mixture into a plate.

6. Cover the surface of the plate with plastic wrap, put it in a pot of boiling water and steam for 5 minutes, turn off the heat7. After removing from the pot, remove the plastic wrap and sprinkle a few rainbow sugars for decoration.