When steaming eggs, what auxiliary ingredients can be added to the egg mixture to make it delicious?

Steamed egg custard is a very nutritious home-cooked food, we all know that eggs are rich in nutrients, young and old can eat, most of the mothers in the north are made for the baby to eat nutritious meals. When steaming egg custard, don't just add egg liquid, you might as well add a little more "it" soft and tender, fragrant and smooth. It has more flavor, so it won't get tired of eating.

Below, Chef Yao will share the best egg custard recipe with you.

Ingredients: eggs, cooked lard, salt, cool boiled.

Method:1First of all, crack the eggs into a bowl, add the same amount of cold boiled water and two grams of salt as the eggs, stir until even while adding water (if you like to eat a little more tender, you can add a little more water) The egg mixture will be stirred evenly through a fine gauze to filter out the flocculent matter in the egg liquid.

2.Then add cooked lard (if there is no lard, you can substitute sesame oil) so that the steamed egg custard is soft and tender, fragrant and smooth. Then seal with plastic wrap, but prick the plastic wrap with a toothpick.

Five or six small holes. This is done so that the distilled water does not drip onto the egg mixture. After the preparation is complete, it is ready to steam in the pot (After the water in the steamer is boiled, put in the egg mixture. Depending on the amount, steam for 6 to 10 minutes. ）

3.This is steamed from egg liquid and water in a ratio of 1:1, if you feel a little old for children, you can add more water before steaming.

4.If you feel that this egg custard is light and tasteless, you can add some more to the egg mixture before steaming, dried shrimp, dried scallops, diced bacon meat, etc., you can choose to add according to your taste.

Notes:1It is important to pass the egg mixture through a fine gauze to determine whether the egg custard is silky and delicate. If you don't have a fine gauze, you can also replace it with a drawer cloth.

2.Different materials of different depths of containers have different degrees of heat transfer, and the steaming time needs to be adjusted according to the material and depth of the container used.

3.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.

Use cool boiled water, that is, water that is naturally cooled after boiling, to mix the egg mixture, so that the smooth egg custard can be steamed.

The above is to teach you the method of steaming egg custard, and you must master the details of the steps in steaming egg custard, otherwise the steamed egg custard is not too old, and it is not smooth. In short, it will be better to follow the steps, and if you have a better practice, welcome to exchange and learn together. I wish you all the best in making a better egg custard!

If you like salty, you can add water, lard and salt to the egg mixture, and when it is steamed, you can add some good minced meat, which is minced meat stewed egg. If you like to eat sweet, you can add milk and white sugar to the egg mixture, and add a little lemon juice, so that there will be no fishy smell.

It can be added to dried shrimp, scallops, pork filling, beef cubes, etc., which can greatly enrich the taste of steamed eggs and increase the nutritional value of steamed eggs.

Steamed eggs should first be mixed with a certain proportion of water, and putting a little salt in the egg wash will make the steamed eggs taste, otherwise the eggs without salt will have no taste. If you like leeks or green onions, you can also sprinkle a little chopped leeks or green onions on top of the egg mixture, which has a fresh aroma and delicious taste.

You can add spices such as green onion and ginger, which can not only remove the smell but also increase the fragrance of the steamed egg, and after steaming, you can also drip a few drops of soy sauce on the steamed egg to increase the salty and umami taste.

I think you can add some pork belly, or you can add some broccoli to taste better, first prepare fresh eggs, beat them into a bowl, add pepper and allspice, stir well, and then add some pork belly and steam it in a pot.

500 grams of salted egg and soy sauce pork belly with salted egg and soy sauce for steamed pork with salted eggs, sugar, oil and water, wash and chop the pork belly until gelatinous. Add soy sauce, water, a little sugar and oil to the pork little by little, and adjust it until the meat has no sense of weight. Brush the bowl with oil, add the pork, and press the salted egg yolk in the middle.

Steam for 25-30 minutes, away from water. 300 grams of meat filling, 2 shiitake mushrooms and black fungus soaked in water, 1 salted duck egg, half an onion, mince the mushrooms and fungus, put them in a bowl and knead them with chopped green onions and meat filling; Open the salted duck eggshell and carefully pour the egg whites into a bowl with minced meat, setting the yolks aside for the time being; Pour in a little Shaoxing wine, sprinkle with a little pepper, and sprinkle a little sugar in a bowl with minced meat, shiitake mushrooms, fungus, and chopped green onions; Stir well and spread on a plate with the egg yolks on top. Steam in the pot for 15-20 minutes, then it's ready to cook!

Drain the soaked tofu and mix it with shrimp, add refined salt, monosodium glutamate, sesame oil, lard, sprinkle with salted egg yolk, steam in a steamer for 5 minutes, and remove it. Method 4: Salted egg and oyster steamed pork patty are typical home-cooked dishes.

400 grams of pork, 3 salted eggs, 8 Chaozhou oysters, 15 grams of garlic, salt, sugar, peanut oil, soy sauce, cornstarch. Steamed the original salted egg yolk and retained the protein for later use; Wash the pork, chop the lean meat into minced meat, cut the fatty meat into small pieces, mix well with sugar, peanut oil, soy sauce, cornstarch, garlic and a pinch of salt, then spread evenly on a plate, put it in the steamer and steam for 5 minutes, take it out, put the salted egg yolk, egg white and oysters on the meatloaf, put it in the steamer and steam for 5 minutes. Crack the duck eggs into the pan one by one and add the appropriate amount of salt.

Pour the broken egg mixture into a bowl and steam it over high heat, add the egg mixture, add less salt and pepper, and steam for 5 minutes. Then add the goji berries and steam for another 10 minutes. After steaming the eggs, add the appropriate amount of oil and soy sauce.

Very tender duck eggs have the effect of removing fire and lowering blood pressure. You don't need to put anything in the whole steamed duck egg. Simply add water to the pot and steam the cleaned whole duck eggs in the steamer.

Two duck eggs, 140 water and salt to taste. Stir in salt to taste. Add clean water and filter out air bubbles with a strainer.

Wrap it in a plastic bag and fork a few holes so that water vapor doesn't drip in. The holes are for ventilation. Bring the water in the pot to a boil first, then add the duck egg soup.

The time can be adjusted according to the size of the hot pot at home, and if the taste is light, you can add some soy sauce.

Crack the duck eggs into the pan one by one and add the appropriate amount of salt. Pour the crushed egg mixture into a bowl. Steam over high heat, add the egg mixture, add less salt and pepper, and steam for 5 minutes.

Then add the goji berries and steam for another 10 minutes. After steaming the eggs, add the appropriate amount of oil and soy sauce. Very tender duck eggs have the effect of removing fire and lowering blood pressure.

200 grams of salted egg yolk steamed tofu with ingredients, 3 salted duck egg yolks, 10 grams of shrimp, 20 grams of lard, 1 teaspoon of sesame oil, 1 teaspoon of refined salt, 1 2 teaspoons of monosodium glutamate, tofu cut into larger dices, salted duck egg yolk cut into granules, shrimp cut from the back; Bring the water to a boil, add the tofu and cook for a while, then soak in cold water.

Salt, sugar, chicken essence, sesame oil, light soy sauce, oyster sauce, these are all okay, and I think you can put some white vinegar to get rid of the smell.

You should put some salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper, white vinegar, etc., so that the duck eggs are particularly delicious and taste very good.

You can put in some shallots, soy sauce, chicken essence, monosodium glutamate, sesame oil, these are better choices, and the taste is also very good.

Steamed eggs can be added with longan meat.

Material. Ingredients: 200 grams of eggs, accessories: 15 grams of longan meat, seasoning: 20 grams of white sugar.

Method. 1.Wash the longan meat, add half a cup of water to boil, take it out and let it cool and chop it;

2.Knock the eggs into a bowl, add 100 grams of water, sugar and minced longan meat and stir well;

3.Put the egg mixture in a deep dish and steam it over high heat for about 10 minutes before eating.

Whitebait can be freshly ......You can also steam ...... directly with pork rib soup or chicken brothIf you just use water, then add a little salt and monosodium glutamate, or you can serve with some chopped green onions, and add some soy sauce after steaming.

I ate meat floss in a restaurant, and it was delicious.

Chopped green onions, chopped prawns, sesame oil, oil, flower pork,

You can add whatever you want, as long as it tastes good, but chop up what you want to add.

Tsubaki bud! Sunfinch flowers! (Miserable) ham! Minced meat!

You can add soup, minced meat, fish red, and so on.

Steamed eggs can be added to minced meat and greens

Add vegetables or sausages or ham.

How can steamed eggs be delicious and tender? At noon today, I discussed with my colleagues to go to ** for dinner. A colleague said that there was a steamed egg nearby that was delicious.

I usually like to dig eggs for chicken eaters, so I've tried it in the past. The steamed eggs made in the shop are tender and delicious. I usually like to eat, so I exchanged the skills of steaming eggs with a good cook who likes to be at home.

Here, a good chef who likes to stay at home will show you how to make steamed eggs delicious and tender.

Many families boil steamed eggs for the elderly or children. Because the yolk of boiled poached eggs is easy to choke and not easy to digest, steamed eggs do not have such a problem at all. Making steamed eggs sounds relatively simple, just beat the eggs into a bowl, stir them, add some water, stir well, and put them in a pot to steam.

But everything is easy to say, and it is not like this when you do it.

Many people steam eggs or steam them into egg custard, and the water is separated from the frangipani. When I started doing it, I failed a lot of times. There are also some people who don't know how to make steamed eggs, so they steam them for a long time.

As a result, the steamed eggs are steamed very old and turn into honeycombs. They are dry, not tender at all, and don't smell like eggs at all.

In fact, it is not difficult to steam eggs well, but many people do not master the good method, so they often fail. By following this little trick, I have succeeded every time. The taste is tender and free of pores.

The first is egg selection. When choosing eggs, don't worry about local eggs. The first is to verify that there is no difference in nutrition between native eggs and ordinary eggs.

Pure marketing gimmick. I've looked up a lot of information before I came here to tell you. Although the ** of the two eggs is very different, there is not much difference in nutritional value.

However, there are subtle differences in taste. Free-range chickens in rural areas can eat grass, insects, grass seeds and other natural delicious foods, and the flavor substances produced in eggs are naturally rich, of course, the psychological effect is also a reason.

When buying eggs, shake them gently. If you can't feel the shaking inside, the eggs are good. I advise you not to buy too much at once.

Because even if you put it in the refrigerator, it will break if you leave it for a long time. Generally, about a week is more appropriate. Then I started boiling the steamed eggs, stirring the egg whites and yolks together with chopsticks.

Stir until you can't pick up the egg whites with chopsticks.

Next is the key tip for steaming eggs. Many people began to add cold water to it. It's actually not right.

It should be hot water. The so-called hot water is about 30 degrees Celsius. Never add boiling water, otherwise it will turn into egg soup in an instant.

The ratio of eggs to water is 2:1, make no mistake. Then you can put it in the pot and steam.

When the water in the pot is boiling, turn off the heat and steam slowly over medium-low heat. Don't be impatient. It's not that the bigger the fire, the faster it steams, and the bigger the fire, it's counterproductive.

Stir the eggs, add the same amount of warm water as the spine and the eggs, and stir again. Then skim off the foam beams on the surface of the egg. Cover with plastic wrap, prick a few holes in the plastic wrap, put it in a steamer, and steam for 5 to 10 minutes.

After removing from the pot, pour in a small amount of light soy sauce and salt noshi, and the sesame oil is ready to eat.

Steamed eggs according to the ratio of chicken bridge stool eggs and water to one, too much water and too little water are not delicious, put a little salt in the pot and steam for five minutes to start to eliminate disturbances, no need to put other seasonings, just put vinegar after cooking.

The eggs and water should be beaten in a ratio of 1:1, and then the foam on it should be fished out, covered with plastic wrap and tied with a gas chain Hu hole, and steamed on slow fire; All you need to do is add a small amount of salt, chopped green onion and soy sauce after the pot is called.

Steamed chicken cake can be said to be a relatively simple food, after the eggs are beaten and put in the pot to steam for a few minutes, you can eat, I personally prefer to put some sesame oil and Hu dig lead ruler pepper, which can enhance the fragrance of the chicken cake, and at the same time feel less greasy. High judgment.

Every time I steam eggs, I will find out that the eggs are stirred evenly, add an appropriate amount of warm water and cooking oil, add an appropriate amount of chopped green onion and chicken essence to fully stir Chang Leak, and finally add a little cooking wine, which can make the steamed eggs more tender!

Steamed eggs with minced meat preparation.

Seasoning: Lean minced meat, stock, egg, rice wine, soy sauce, chicken essence, salt.

Method: 1) Put the minced meat into the basin and beat (stir) constantly, in one direction.

2) In the process of beating add as appropriate rice wine, soy sauce, and a small egg.

3) When the meat is tightly clumped, pour some stock and continue to beat.

4) When the meat is fluffy, add salt and chicken essence and continue to beat.

5) Place the minced meat on a plate, make a hole in the middle and beat a raw egg (don't break it).

6) Steam in a pot

Note that the time for the minced meat is to be beaten, the taste is more tender after adding the broth, and if there is no broth, it can be made with water, so that the broth is better mixed with rice after steaming, and the soy sauce is darker.

Steamed eggs with meat foam method two.

1. To buy half a catty of leg meat, you have to pick the tendons and chop them into meat puree with a knife.

2. Add some wine, light soy sauce, water (about a teaspoon) and a little sugar to the meat puree, mix well and let it sit for a few minutes.

3. Take two raw salted eggs, one of which is egg white, and pour it into the adjusted meat puree (so that the meat is more tender) and mix vigorously.

4. Another salted egg is placed on top of the meat, and the salted egg yolk is also placed on top of the meat, and then the green onion and ginger are put on top.

5. The rice cooker cooks the rice stall, the steamer is on the top, and the rice is cooked below, and the rice is good, and the meat is also good.

Guan Jian is meat should be chopped well, remember to put salted eggs can not put salt.

Steamed eggs with meat foam method three.

Ingredients: 3 eggs, 50g pork

Seasoning: minced green onion, 5g of white powder, 10g of soy sauce, monosodium glutamate, 25g of cooking oil

Method: 1. Beat the eggs into a bowl and stir them, add refined salt, monosodium glutamate, and water (appropriate amount) and stir well, and steam them in the basket.

2. Choose 30% fat and 70% lean pork to chop into the end.

3. Put the pot on the stove, put in the cooking oil to heat, add the minced meat, fry until the oil is loose, add the minced green onion, soy sauce, monosodium glutamate and water (appropriate amount), mix it with too white powder and thicken it with water, and pour it on top of the steamed egg.

In addition, the food is as follows:

Eating eggs with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.