What are the ingredients of egg custard rice, and what is the method of egg custard

The main ingredients of egg custard rice are relatively diverse, and the cooking taste is also very good, the specific ingredients are as follows:

Ingredients. Two eggs, 50 grams of minced meat, five or six shrimps, an appropriate amount of scallion oil, and an appropriate amount of green onion foam.

Accessories. Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, and a little pepper.

Add the eggs to the minced meat, a few drops of cooking wine, pepper and stir well. Peel the shrimp and add a few drops of cooking wine for later use. Minced green onions. A small half bowl of rice is compacted upside down on a plate.

Steam on low heat for 10 minutes, solidify the surface, put the shrimp and steam for another 5 minutes.

Eggs have the effect of supplementing high-quality protein, and the amino acid composition of protein in eggs is better, and its essential amino acid composition is basically similar to that of the human body, and its value is also the best in all foods.

In addition, the absorption and utilization rate of protein in eggs is also higher than that of substances such as porridge and bread.

Second, eggs have the effect of increasing satiety, eggs are not only rich in nutritious protein, but also can supplement various amino acids needed by the human body.

In addition, eggs have a protective effect on the stomach. Because it slows down the emptying of the stomach, the feeling of fullness after eating is prolonged.

Add some eggs to your breakfast and you will feel fuller. In addition, eggs have the effect of **, eating eggs for breakfast can reduce the caloric intake for lunch and throughout the day. This allows for weight control.

The effect of eggs is still many, which can strengthen the brain and puzzle: eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve the memory of all age groups;

Liver protection: The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells.

It can also increase the amount of plasma protein in the human body and enhance the body's metabolic function and immune function.

1. Omelet rice.

Ingredients. 3 eggs, 1 bowl of rice, 3 shiitake mushrooms, half a sausage, appropriate amount of bell pepper, 1 slice of purple cabbage, 1 coriander, appropriate amount of cooking oil, a pinch of salt, 1 tablespoon of water, 1 teaspoon of starch, a little pepper, a little tomato paste, 3 cherry tomatoes.

Method. 1. Clean the prepared ingredients, and dice the shiitake mushrooms and bell peppers separately for later use.

2. Cut the sausage and purple cabbage into cubes separately for later use.

3. On the gas stove**, put on the Joyoung non-stick wok, pour in a little cooking oil after heating (you don't need to put too much oil, the sausage will be fried in the process).

4. After the oil is heated, add the diced sausages, stir-fry slowly over low heat, 6. Stir-fry until the surface of the sausages turns golden.

5. Add diced shiitake mushrooms and stir-fry until the shiitake mushrooms change color and the surface becomes soft.

6. Add ** rice and stir-fry together (use a spatula to break up the rice before putting it into the pot, and it is easier to heat evenly after entering the pot).

7. Stir-fry the rice evenly, and stir-fry the rice pieces if there are pieces.

8. Add diced bell peppers, purple cabbage and an appropriate amount of salt and stir-fry together.

9. Stir-fry evenly, sprinkle with a little pepper and coriander and stir well.

10. Remove the fried rice from the pot and set aside.

11. Beat the eggs into a clean bowl.

12. Stir into a uniform egg mixture with chopsticks, then pour in water starch and stir well (water starch is a liquid mixed with water and starch).

13. Use the pot that fried the rice just now to spread the egg skin, the non-stick pan is very clean after frying the rice, and it can be used directly without cleaning. Add a few drops of cooking oil to the pan and spread evenly.

14. After the oil is hot, pour in the egg liquid, pour the egg liquid from all sides to the middle, and let the egg liquid flow naturally to the middle of the pot to spread out the egg skin. If there is an unevenness, you can turn the handle of the pot a few times.

15. When the surface of the egg liquid is slightly solidified, put the fried rice on the side of the egg skin.

16. Fold the other half of the egg skin in half, shape it, press the edges, fry it for a while, and then remove it from the pan.

17. After removing from the pan, squeeze tomato sauce on the surface of the egg skin for decoration.

2. Omelet rice.

Ingredients. 3 eggs, appropriate amount of ham sausage, appropriate amount of carrots, appropriate amount of cucumber, appropriate amount of leftover rice, appropriate amount of salt.

Method. 1. All ingredients are ready, cut the vegetables and ham into cubes, and beat the eggs.

2. Put oil in the pan and fry the vegetables.

3. Add leftover rice and stir-fry, add an appropriate amount of salt to taste. (You can add seasoning to your favorite taste.)

Fry two eggs and set aside.

4. Put fried rice in the egg skin and squeeze the tomato sauce.

Egg custard with minced mushrooms and pork.

Small molds, big surprises! Coax children to play, it's so simple cute rabbit shiitake mushroom minced egg custard rice, just a little white rabbit with rice is not good, let's have a fresh and fragrant mushroom minced meat and nutritious tender and refreshing steamed egg custard today, and then a bowl of spinach and fish ball soup, breakfast is very big brand feeling woody?

Ingredients. Rice in a small bowl.

Grass eggs 2 pcs.

2 tablespoons of minced pork.

Fresh shiitake mushrooms 1/2.

Carrot 1/2 root.

A few green beans.

Seaweed A small piece.

Tomato sauce a little.

Minced green onion and ginger a little.

Wine. Light soy sauce. Salt. Sugar.

Cooking oil. Steps.

1.Wash the fresh shiitake mushrooms, remove the stems, take half of them and chop them into minced pieces, mix the minced pork and shiitake mushrooms, add the minced green onion and ginger and cooking wine and mix well;

2.Add a teaspoon of cold boiled water and a little light soy sauce, stir well with salt and sugar, and spread the filling on the bottom of a flat plate;

3.Eggs (refrigerator eggs are best taken out and warmed) add salt and beat thoroughly;

4.Add about 2 5 pieces of cold boiled water and stir well, remove the floating dust with a spoon, pour the egg liquid into a plate, drop a few drops of cooking oil, wrap it in plastic wrap, and put it in a steamer;

5.Plenty of boiling water, steam over medium-high heat for 8 minutes;

6.Put the hot rice into the rabbit rice mold, compact, and gently buckle it on the custard;

7.Use scissors or an expression embosser to cut out the expression of the seaweed and stick it on the rice rabbit;

8.Serve with tomato sauce and garnish with blanched carrots and green beans

We all know that eggs are rich in high nutrients such as protein, and patients nourish their bodies, pregnant women supplement nutrition, and the growth and development of young children are inseparable from eggs, which can be called high-quality natural supplements. In addition to frying, boiling, and stir-frying, eggs can also be steamed into egg custard, which is especially suitable for infants and young children who have not yet grown teeth. And the mastery of time is the key to steamed egg custard.

When making egg custard, the protein in the egg will solidify at 60 to 70 degrees Celsius, and if the fire is strong when steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in too much temperature difference between the inside and outside, and when the egg liquid inside is solidified, the outer layer is dehydrated into a honeycomb shape. Therefore, there are three points to master to make a good egg custard:

1.Temperature. Stir the egg mixture with warm water, boil the pan and steam over medium heat.

2.Time. Steam for another 8 minutes after boiling.

3.Proportion. The ratio of egg wash to water is 1:2.

The water used for steaming egg custard can be replaced with chicken soup or milk soup, the water must be boiled, and then put the egg mixture on the steaming partition, and then turn on a low heat, and the lid of the pot 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, or add pork or something like meat according to your preference, and add a few drops of steamed fish soy sauce to enjoy.

If you are afraid of not mastering it well, there is a little trick, cover the bowl with plastic wrap, prick a few small holes with chopsticks and then steam, generally it will not get old, even if it is a long time, it will not be hard.

It is very important to grasp the time of steaming egg custard, as long as you master the time, it is half the success, and with the appropriate heat and egg-to-water ratio, it is basically done. Once you've got the hang of it, you'll be able to do it a few more times. In families with young children, experienced elders will make a bowl of fragrant egg custard for their children while cooking, which is both delicious and nutritious.

Materials. Corn kernels, one egg, a pinch of salt.

Cooked rice. Carrot.

Lentinula edodes. Steps.

1. Rice, add shiitake mushrooms, carrots, coriander, a pinch of salt, sushi soy sauce, and an egg white.

2. After mixing evenly, raise another steaming bowl, smear it with oil and spread it with seaweed.

3. Spoon the rice into a nori bowl and compact.

4. After steaming for five minutes, sprinkle the egg yolk on the surface of the rice, sprinkle a little black sesame seeds, and continue to steam until the egg yolk is formed.

5. After letting it cool slightly, shake the steaming bowl to separate it.

6. After pouring out, cut into rectangles or squares, if adults eat, I can also fry with less oil, and give children to eat That's it.

7. Cut it into small pieces, one bite at a time, and name it "Mi Cube", is it a good name?

Douguo Gourmet is the largest food community and trading platform in the field of family kitchens;

An authentic way to steam sticky rice.

A complete list of how to make egg custard rice.

Rice cooker egg custard food tutorial.

Steamed sticky rice is a home-cooked method.

Tips for steaming rice with rice.

Beat the eggs into a bowl, add a little salt, stir well, add an appropriate amount of water to the egg mixture, and stir well. Use a spoon to remove the foam from the surface, then pour the egg mixture into another bowl, pour it slowly, do not pour the bottom of the slag into it, and put the bowl in the steamer after processing. Add water to the pot, cover the bowl with a plate, cover the pot, turn on high heat to steam, turn down the heat when you see the steam, continue to steam for eight minutes, turn off the heat, take out the egg custard and put in a little light soy sauce, sesame oil, chopped green onion, and a beautiful and tender egg custard is ready.

Add cold or hot water to the egg mixture

When stirring the egg liquid, in addition to the requirements for stirring evenly, the water added halfway is also very particular, you can't add cold water directly, the cold water is easy to destroy the taste of the egg liquid, and the steamed egg custard is easy to become stiff and unpalatable; However, it is not possible to heat the water directly, so it is easy to stir up a large amount of egg drops, and when it is time to steam the eggs, it is not easy to form. The most correct way is to add warm water, which is the most conducive to the formation of egg custard, and the taste is also the most tender.

Just put it in the pot and steam it.

Prepare 120 grams of eggs and warm water, after the eggs are peeled, then you can put an appropriate amount of water in the pot to boil, beat the eggs into the container, put an appropriate amount of salt and warm water to break up, filter it with a strainer, and filter it out to remove the foam.

Put it in a pot and steam, wait for the water to boil, turn to medium-low heat and steam for about 10 minutes, then pour a little light soy sauce and sesame oil into the steamed egg custard, sprinkle a little green onion to decorate.

Description:

We usually use a steamer to steam egg custard, we can first prepare a steamer, put water on the bottom, and then put the rack in the pot to prepare, then we can pick fresh eggs, break it up into egg liquid, add salt, sugar, monosodium glutamate to it.

Next, you can put the egg custard into the steamer to steam, steam the egg custard on the steamer, be sure to pay attention to the heat and time, generally we first adjust it to high heat, and then adjust the medium and low heat to steam for about five minutes, the steamed egg custard looks very smooth on the surface, pour some soy sauce and sesame oil on it, and the delicious steamed egg custard is ready.

【Orange egg custard】

Ingredients: 250 ml milk, 3 eggs.

Seasoning: 30 ml orange juice, sugar.

Preparation of orange egg custard:

1. Hollow out the meat with oranges.

2. Beat the eggs, add milk according to the ratio of 5, and stir in some minced shrimp.

3. Steam in a pot for about 15 minutes.

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.

I am often lazy to microwave food (microwave fried eggs, microwave rice, microwave mashed potatoes, microwave steamed vegetables...) So... I found it super convenient to make egg custard in the microwave!!

I do it a lot in my family... It's a blessing for the lazy (the amount of the recipe below is a bowl of egg custard.)

Ingredients for a bowl of egg custard.

2 eggs, boiling water (cool to 80-90 degrees), as much as egg mixture, 1 teaspoon of soy sauce, sesame oil, 1 teaspoon of sesame oil.

A bowl of egg custard.

Step 1: Prepare 2 eggs, a messy bowl, and boiling water If you like salty, prepare soy sauce and sesame oil Sesame oil If you like to eat sweet, prepare honey Liangyuan.

Step 2: Knock the eggs into a bowl and beat the egg mixture evenly with a spoon, chopsticks or fork.

The boiling water prepared before step 3 is cooled to about 80-90 degrees (in fact, basically you are almost done beating the eggs) Pour hot water into the egg mixture, and the amount of hot water poured into the egg liquid is 1:1 Next, stir well!!

Put 1 to 2 eggs, knock them into a bowl, add an appropriate amount of salt, stir in one direction, stir the egg yolks and egg whites evenly, and put 1:3 water. 1 part of the egg, 3 parts of the water.

Stir well again. Put it on a grate in a pot of repentance and steam for 5-8 minutes. Then out of the pot, put some sesame oil, if you like to be jealous, you can also put some vinegar, soy sauce, chicken essence.

Beat the eggs and add three times the water or boiled soybean milk, add salt, Yumeng chicken powder or monosodium glutamate to taste, and finally point a few Qing buried drops of light soy sauce and sesame oil, cover with plastic wrap, and steam in the steamer, the fire is not too big when steaming, medium and low heat, and the lid of the pot should not be tightly covered, and a little crack should be exposed, ten minutes can be. When steaming, you can also add a shrimp or a piece of crab stick, and put one or two coriander leaves on the side after cooking. It's the deluxe version of egg custard.