Steamed egg custard, either honeycomb or steamed old? The chef teaches you 3 tricks, tender and delicious, steamed and not old. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share food with you, are you ready?
Steamed egg custard is a dish suitable for all ages, tender taste, fragrant in the mouth, rich in nutrition, but many friends at home steamed egg custard, either honeycomb or steamed old, or salty underneath, no salty taste on top,
So today I Jiang Yizhou will teach you 3 tricks, so that the taste is tender and delicious, steamed and not old, then I will share these 3 tricks, as well as a particularly delicious shrimp steamed egg soup method, with you, interested friends and I look down.
The first trick is to put salt water in the egg.
Many friends steam egg custard at home, like to beat the eggs after pouring water and stirring well, and finally put salt, which causes the salt grains to sink to the bottom of the bowl, resulting in no salty taste on it, the first trick I teach you today is, after our eggs are beaten,
In preparing an appropriate amount of warm water, then put salt into the warm water, first use warm water to melt the salt, and then pour the warm salt water into the egg, stir it thoroughly, and then skim off the foam, so that the steamed egg custard has a consistent salty taste, tender and delicious.
The second trick is to seal plastic wrap.
Many friends steam egg custard at home, like to put warm water in the egg, stir well, directly serve the pot steaming, in fact, this is wrong, the egg in the warm salt water, stir evenly, skim off the foam, must be sealed with plastic wrap, tie a few small eyes,
This can not only make the egg custard breathable when steaming, but also the water vapor is not easy to flow into the custard, so that the steamed custard will be smooth and delicious, no honeycomb, this trick, everyone should remember well.
The third trick, grasp the time of steaming.
Steamed egg custard, this last third trick, is to steam the time to grasp well, generally we do steamed egg custard, we must choose a thinner glass container, if it is a relatively thin glass container, water boil on the pot to steam for 12 minutes, if it is relatively thick, you need to steam for 15 minutes, this time to grasp well, otherwise it is easy to steam old, honeycomb, this trick, everyone should remember well.
Next, I will share with you a particularly delicious method of steamed egg custard with shrimp.
Step 1:
First beat four eggs in the bowl, prepare an appropriate amount of warm water, put some salt, after the salt is dissolved, then pour into the eggs, stir well, skim off the foam, seal with plastic wrap, tie a few small eyes, boil the water and steam for 13 minutes.
Step 2:
Then use this 13 minutes of time, prepare a few shrimp, then put it in a cold underwater pot, boil the water for a minute and take it out, take out the egg custard after 13 minutes, tear off the plastic wrap, put the shrimp on it, drizzle some sesame oil, sprinkle some green onion, light soy sauce, aged vinegar, use a knife to scratch a few knives, you can eat, extra tender and delicious, steamed not old and not honeycomb, hurry up and do it.
Summary:
How about friends, after reading the article, this time I know steamed egg custard, why do you always steam old honeycomb, not delicious, you must remember these tricks I shared with you, so that the steamed egg custard, steamed not old, tender and delicious, I am Chef Jiang Yizhou, let's see you in the next issue.