How to make steamed egg custard not fishy, how to make steamed egg custard? Is it OK to just use egg

Step 1: Beat two eggs.

Step 2: Add 150 grams of water and stir well, the ratio of eggs to water is about the same.

Step 3: Strain it through a strainer.

Step 4: The filtered egg wash is delicate and has almost no bubbles.

Step 5: Boil water in a pot, cover the egg mixture, put it in and steam it over high heat for about 15 minutes.

Step 6: The steamed egg custard is very smooth, mirror-like.

Step 7: Finely chop the lean pork, carrots, green peppers, and onions.

Step 8: Heat oil in a pot and stir-fry minced meat until it changes color.

Step 9: Add soy sauce and sauce to taste.

Step 10Add carrots, green peppers, and chopped onions.

Step 11: Stir-fry well, and the minced meat sauce is ready.

Step 12Put the minced meat sauce on top of the egg custard and serve.

Cooking skills. 6 tips for steamed custard::

1. When beating eggs, do not turn in a circle, beat horizontally or vertically, so that the eggs can be fully beaten.

2. Be sure to use cool boiled or purified water.

3. My experience is that one and a half spoons of water are added to one egg, two and a half spoons are added to two eggs, and so on.

4. Be sure to filter the egg liquid before steaming to filter out the bubbles.

5. The water in the steamer must be boiled first, and then the egg liquid is put in to steam.

6. Be sure to cover the lid or plastic wrap to avoid water vapor dripping into the egg custard.

Here's how. Step 1

One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

Step 2: Add a small amount of water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower.

Step 3: Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, mix thoroughly. Add a small amount of lard.

Step 4: Boil a pot of water and put it on steam. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

Step 5: About 10-15 minutes, the egg custard should be almost ready. Sprinkle with chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy.

Precautions. 1.The ratio of eggs to water is about 1:1 or 1:.

2.Warm water and mix well with the egg mixture.

Warm water, not completely cold water, otherwise the taste of the eggs will change, or use cool white.

You can't use cold water, so that the eggs are steamed and not solidified, and it's still the same as water, such as boiling water, the eggs will be cooked immediately, and it's the same as water, you can only use a little temperature of water.

How to make egg custard is not fishy.

Use cooking wine, vinegar or a lot of seasonings to neutralize the taste.

1. Choose native eggs The fishy smell of eggs is mainly due to the fact that the hens in the farm basically eat unhealthy feed, while the hens in the countryside are grown up eating insects and vegetables, and the diet is very healthy.

2. Pick out the fishy substance When the egg is beaten into the bowl, there is a white substance under the egg, and this white substance is the final place of the fishy smell.

3. Before the eggs or egg custard are fried out of the pot, add a few drops of white vinegar to add flavor to the eggs and have no peculiar smell when eating.

The nutritional value of egg custard.

1. Eggs contain almost all the nutrients necessary for the human body, such as protein, fat, vitelline, lecithin, vitamins and iron, calcium, and potassium, so they are called "ideal nutrient banks".

2. Eggs also have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially the iron in egg yolk up to 7 mg 100 grams. Infant consumption of eggs can supplement the iron deficiency in milk. If you want to be ruddy and smooth, you can't lack the supplement of iron.

3. Eggs are particularly rich in methionine, while cereals and legumes lack this essential amino acid. Therefore, mixing eggs with cereals or legumes can improve the bioavailability of the latter two.

4. 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.

5. Eggs are rich in selenium, and appropriate absorption of selenium can effectively prevent cancer.

6. Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.

The method of egg custard is very simple, the raw materials only need egg water and sugar, you can put sugar if you eat sweet, and you can put other flavors if you don't eat sweet. What I recommend here is the sweet method, which has a more natural taste.

The process is very simple, it is to beat a few raw eggs into a bowl, and then use chopsticks to stir until it is evenly yellow, and he has some foam, the more foam, the better the effect. Generally, this lasts about 10 minutes. It's okay for about five minutes.

Be sure to add some water, so that the steamed eggs will taste better and will be more lubricated. After adding water, you can add a little sugar, and then stir until the sugar is stirred, and when it has basically melted, you can put it in the pot to steam. Don't steam it for too long, if you steam it for too long, the taste will be worse.

But it's sturdy and not very tasty. When you see that egg fluffy, it's almost fine.

Steamed egg custard is as simple as that, it is also very nutritious, and it is very suitable for the stomach, and the taste is particularly comfortable and appetizing, so it is very good as a breakfast choice.

Steamed egg custard must pay attention to the steaming time and the moisture, different moisture, the taste and texture of the steamed egg custard is not the same, as well as the steaming time, the longer the steaming, the worse the taste, the less time the whole egg custard, then it forms the egg custard is not very good, and it tastes bad. So the best way is to master a certain amount of time, and when you see the eggs fluffy out, you can turn off the heat and take them out. Wait a little and you're ready to eat.

Yes. You can prepare 3 eggs or 4 eggs, then stir and break them and put some salt in them, or you can put some light soy sauce or oil. Then pour some warm water into it, which will make the eggs extra smooth.

Then put it in the pot and steam. 10 minutes to 12 minutes or so.

First beat three eggs into a bowl, then use chopsticks to stir the eggs and beat them, add a little salt and oil, then pour in an appropriate amount of warm water and continue to stir, after stirring evenly, use a spoon to remove the foam on the surface of the egg liquid, so that the surface of the steamed egg custard is smoother, and finally steam in the pot for about 12 minutes, and then it can be eaten out of the pot.

Of course, not only eggs are used, but also vinegar, soy sauce, sesame oil, and chopped green onions. Put all these seasonings in the eggs, so that the steamed egg custard is very tasty and nutritious.

1. The reason why egg custard has a fishy smell is mainly because the eggs themselves have a certain fishy smell, and some people can't stand it, so you can add some vinegar to the egg custard for seasoning, because the vinegar contains a lot of acetic acid, which can help dilute the fishy smell in the eggs.

2. Chives are a common type of condiment in life, which can be placed in steamed eggs to help cover up the fishy smell of steamed eggs, so that steamed eggs taste with a strong fragrance, so if you want to have no taste in steamed eggs, then you can add some chives to it. State Chong.

3. Cooking wine contains a certain amount of alcohol, and alcohol has a certain smell, which is used to add to the eggs and stir evenly, which can help the human body dilute the fishy smell of eggs, and can also make the scrambled eggs tender and delicious, so to remove the fishy smell of eggs, you can add some cooking wine to it.

4. Garlic contains a large amount of allicin, and allicin has a certain smell, which can not only be used for flavoring, but also help to cover up the fishy smell of the egg itself, so that there is no fishy smell after the egg is steamed, but because the smell of garlic is very strong, many people do not like to smell it.

When steaming eggs, dilute them with cold boiled water, and when beating eggs, go in one direction to avoid air entering the eggs, and then steam them in the pot and they will not get old.

The steps of steaming egg custard are as follows:

Raw materials required:

1. Ingredients: 100 grams of eggs, 150 grams of cold boiled water.

2. Accessories: a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil.

Step 1: Crack the eggs into a bowl and weigh 101 grams of denier.

Step 2: Beat the eggs clockwise with chopsticks.

Step 3: Pour 150 grams of cold boiled water into the egg mixture, the amount of water is twice that of the egg liquid. Talk about vertical.

Step 4: Add the egg mixture with water and continue to whip, there will be a lot of foam on it, you need to strain it with a strainer to filter out the foam.

Step 5: Pour the filtered egg mixture into a bowl.

Step 6: Cover the bowl with a layer of plastic wrap and prick a few eyes on the plastic wrap with a toothpick.

Step 7: Put it in a steamer and steam for 10 minutes, then take it out.

Step 8: After taking it out, add the seasoning according to your taste.

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.