Steamed egg custard, boiling or cool? Keep in mind the 3 main points, no pores, tender as tofu

When it comes to custard, I can always remember that when I was a child, my mother steamed me, to be honest, it was not beautiful at all, there were pores and honeycombs inside and out, and it looked uneven. Even if you don't talk about the appearance, the taste is not good, and it tastes a little dry and hard.

Egg custard, this kind of snack to big thing, there will be no one who will not steam, right? Eating more eggs has many benefits, rich in high-quality protein, can supplement the nutrients needed by the human body, even if it is a day is also very good, good quality and low price, suitable for all ages, recommended friends to eat.

So next, I want to share with you some tips for steaming egg custard, when steaming egg custard, it is not advisable to go directly to the pot, and the question of whether to use boiling water or cold water is also very entangled. Then you only need to keep in mind that the following 3 points are steamed without pores and tender as tofu.

【Steamed egg custard】

Use: eggs, warm water, salt, sesame oil, spring onions, steamed fish soy sauce

1. If you eat alone, you can generally use 2 eggs, prepare a bowl, beat the eggs in it, and then put a small amount of salt to taste and stir it up.

2, as we all know, we want to add water to it, should put warm boiled water, the ratio and egg liquid 1:1 on the line, with warm boiled water stirred out of the egg liquid, steamed out will be more tender, this is the first point. After stirring well, you will see that a lot of foam appears in the bowl.

3. At this time, we have to take a spoon and skim out all these foams above, so that there will be no pores and honeycombs when steamed out, which is the second point. Cover it with plastic wrap and poke a few holes with a toothpick to ensure ventilation.

4. Add water to the pot below, and after the water boils, put the egg liquid into it and start steaming. Steaming egg custard, be sure to use a pot of boiling water, the steaming will be more tender, this is the third point. Steam for 10 minutes over medium and high heat, not too long, otherwise the steaming is old and not delicious.

5. Take it out after the time, remove the plastic wrap, and eat it directly, if you feel that there is no taste, let's cut some spring onions, sprinkle on top, and then use sesame oil, steamed fish soy sauce for simple seasoning, you can eat.