Make a yellow lubricated tender egg custard
Making eggs into egg soup is very beneficial to health, because egg soup can fully release protein, so that the nutritional value of eggs is easier to digest and absorb by the human body, especially suitable for children and the elderly. However, in the process of steaming egg soup, it is often encountered that the steaming is too old, or it is not steamed, so how can the egg soup yolk be lubricated and tender? It's not that hard to do that, as long as you pay attention to the following points when steaming.
(1) Do not steam with raw water or hot boiled water. Because there is air in the raw water, after the fire boils the air overflows, the custard will appear a lot of holes like small honeycombs, which will affect the quality of the custard, making it lack tenderness and losing nutrients. Steaming with hot boiling water, boiling water will first blanch the egg liquid, damaging the nutrients, and even steaming out of the custard. Therefore, it is best to steam the egg custard with cold boiling water, so that the nutrition will not only not be lost, but also make the custard soft and delicate, smooth surface and delicious taste.
(2) Do not stir violently. When beating the egg liquid, the egg and the water can be integrated, do not stir violently, because it is easy to foam up, and the stirring time is not too long, otherwise the egg liquid is easy to dissolve. It is not advisable to add condiments before steaming, because if you put condiments before steaming, it will denature the protein, make the custard not soft and tender, and lose its unique flavor. After steaming the custard, add condiments, generally with a knife on the custard a few knives, add a little soy sauce and salt water, drop a few drops of sesame oil.
(3) Correctly grasp the heat. The key to steaming custard is the heat, if steamed with strong fire, the egg juice will boil and there will be many small holes, affecting the appearance and taste, so steaming egg soup - must be steamed with a low flame, the steaming time should not be too long, the steam should not be too sufficient, it is best to use the steam steaming method, that is, when the drawer is not covered tightly, leaving a little gap.
Tips
Apply a few drops of cooked oil to the inner wall of the steamed egg soup bowl beforehand, so that the steamed egg soup does not stick to the bottom.