Chicken cake to be prepared
Ingredients: egg, salt, water, oil, green onion
Practice 1
1: 1 fresh egg. Put it into a bowl, mix it with an egg beater, add a small amount of salt and mix well, then the egg liquid will be thinner and yellower than before.
2. Add water now. Preferably warm water. Cold water is not very good, hot water is even worse, as soon as you rush in, it becomes an egg flower. 3: Add a small amount of oyster sauce to the water and mix well, then mix it into the egg liquid and mix well. Add a small amount of lard.
4: Boil a pot of water and put on the steaming partition. After the water must be opened, then put the egg liquid on the steaming partition, and then turn on the low heat, the pot lid must leave a seam, do not cover tightly. The steamed custard in this way will never have honeycomb eyes, and the taste will not be old. About 10-15 minutes, the egg soup should be almost fine. Sprinkle some green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!
Pay attention to a few points, will definitely steam out delicious custard: 1. the ratio of egg to water is about 1:2; 2. Warm water and mix well with the egg mixture;
Practice 2
Four fresh eggs, add the same amount of water and two grams of salt as the eggs, open until even (if you like to eat a little tender, you can add a little more water), beat the egg liquid evenly over a fine gauze mesh, and filter out the flocculents in the egg liquid (this step is very important, determining whether the custard is silky and delicate. There is no fine gauze mesh can also be replaced by drawer cloth or stockings), the filtered egg liquid (if there is foam to skim off) is obviously much more tender, sealed with plastic wrap, but with a toothpick to poke five or six small holes in the plastic wrap. This is done so as not to let the distilled water drip onto the egg mixture. Once everything is ready, you can steam it (after the steamer water is boiled, put in the egg mixture.) Depending on the amount, steam for six to ten minutes. This is the egg and water steamed out of the ratio of 1:1, personally feel a little old, so it is recommended that you can put a little more water when you do it. Well, if this is steamed, then you can add your favorite food or marinade to make more unique flavors (such as crab meat, shell clams, etc.).
3 Other practices edited
Ingredients 2 eggs Seasoning Salt 1.5 g Vinegar 3 g Soy sauce 3 g Sesame oil 5 g Starch 1/2 tbsp Water 220 ml To prepare the egg soup
1. Beat the eggs into a bowl and beat them with a little salt
2. Add 3 times the amount of egg mixture and a small half spoon of starch
3. Break up and beat well again
4. Sift the egg mixture and filter out the foam
5. Pour into the baking bowl and cover the lid (if the container does not have a lid, you can cover it with plastic wrap and prick a few small holes with a toothpick)
6. Put cold water into the steamer and steam for 15-20 minutes, simmer for 3 minutes and then out of the pot, drizzle a little soy sauce, vinegar and a small amount of sesame oil on the surface of the custard before eating
Cooking skills
1, the amount of cool white open determines the degree of old tenderness of the custard, the more water the custard is more tender (don't be too much, too much is not formed).
2, beat the egg liquid is very important, if not beaten evenly, the color of the custard is yellow and white, the selling phase is not good, I hit the egg liquid this time is not very even.
3, steaming time depends on the amount of egg liquid and water, and it is best not to use raw water to steam custard, I steamed cold water into the pot for nearly 20 minutes until the surface of the egg liquid solidified after turning off the heat and simmering for 3 minutes.
