There is a prosperous dish called crab claw steamed stewed eggs , how the steamed eggs have no pore

Eggs are a food that everyone uses a lot in daily life, not to mention the cost-effective nutrients, and the methods are also various, such as omelette, scrambled eggs, boiled poached eggs, egg custard, etc., each of which has its own unique taste and taste, which makes people love it very well.

Among the many recipes, my personal favorite is egg custard. The taste is very tender, and it is also very rich in nutrients, which can be said to be a special stick, especially suitable for children and the elderly. For some beginners in the restaurant kitchen, steaming egg custard should be done with cold water or hot water, and the cooking time should be how much it should be, which is not clear, so the egg custard that they finally steamed out is not only not tender enough, but also has a variety of pores on the surface, which is very harmful to the appetite.

In fact, steaming egg custard is not too difficult, and the reasons for everyone's failure are nothing more than these two. The first is that the egg is separated when the egg is adjusted, in which case the egg custard is condensed at the top, but there will not be a lot of water on the bottom after biting. The second case is that the specific ratio of eggs to water is not correct, and the cooking time is too long, which will cause the formation of air holes.

Below, I will teach you a few tricks to help you deal with the two problems that happened above. As long as you understand, storage is to make your steamed eggs tender, smooth and beautiful.

The proportion of raw eggs and water is best around 1 ratio, no matter who has too much, it is not suitable, if the proportion of raw eggs is too large, it is very easy to have honeycomb vents, and if the proportion of water is large, egg-water separation will occur.

The water used in steamed egg custard is best to use mineral water or cold boiled water at about 30 degrees, which can ensure that the nutrition of the eggs is not lost to the greatest extent, and the raw eggs steamed by the egg custard have a delicate taste and a smooth surface. If you use cold water or drinking water, the minerals or hydrogen contained in it will affect the level of egg custard by heating.

The best way is to steam slowly over low heat, and steam over low heat for 10 minutes after boiling.

Just control the ratio of eggs to water, and mix them according to the ratio of eggs to water 1:2.

Stir the eggs well, slowly pour warm water can not pour hot water, otherwise it will become egg flowers, it is not recommended to pour tap water, there are bubbles in the tap water, stir well along one direction, can not stir, otherwise the eggs can not be well integrated with water, add a little salt to taste after fusion. Steam in a steamer for 5 minutes, wait for the eggs to solidify, sprinkle in chopped green onions and dried shrimps, steam for another 1-2 minutes, remove from the pan.