Steamed eggs Soup What kind of water you use is very important. Keep in mind the 5 key points. It is delicate without honeycombs and tender like Tofu Brain span>
Hello everyone, thanks for reading the article I shared What I want to tell you this time is:”Which water is used for the steamed egg custard is very important. Keep 5 key points in mind. It is delicate and has no honeycomb, and it is as tender as tofu brains!” 』
Steamed egg is a simple home-cooked dish, almost everyone can steam it, everyone steams differently.
in The steamed eggs ordered in the restaurant are delicate and tender, just like fresh tofu brains. The steamed eggs made by myself are old and hard, and there are many honeycombs inside. They are not good-looking and not delicious.
Why is the difference so big? There is still a problem with our method of steaming eggs. Most people steam egg custard, beat the egg into a bowl, stir it with chopsticks, add some tap water, and then steam it directly in the pot. Of course, the taste is not delicate, and there are many honeycombs. Steamed egg custard seems simple, but there are many techniques.
The head chef said that the water used for the steamed egg custard is very important, and the taste is not tender, and the key is time.
Next, I will share with you the skill of steaming eggs, The chef said that by keeping in mind 5 points, the eggs can be delicate and without honeycombs, tender like tofu, and delicious.
steamed egg custard
Prepare eggs, salt, and light soy sauce.
The first step is to beat a few eggs in a bowl, and stir clockwise with chopsticks for 1 minute to make Egg white and Egg yolk mix thoroughly.
Point ①:The egg liquid must be stirred evenly so that it is steamed It will be delicate after good. If it is not evenly stirred, one piece will be yellow and white after being steamed, and the taste will be very poor.
The second step is to add an appropriate amount of salt, then pour in 1.5 times the warm water, and stir again with chopsticks.
Point ②:No raw water can be added to the egg liquid. Because the air is dissolved in the raw water, the air overflows when steaming, causing the egg custard to create pores and turn into a honeycomb shape. However, hot water and boiling water are not suitable, which will damage the nutrition of eggs. The most suitable is 40℃ warm water. If you have Pure water, Mineral water, Milk can also be used to steam eggs without honeycomb.
Point ③:The taste of egg custard and the proportion of water added It’s not easy to form with too much water, and the taste is hard if there is too little water. The best ratio is 1:1.2~1.5. The egg custard is not only easy to form, but also tender and smooth.
The third step, filter the beaten egg liquid with a strainer to filter out bubbles and impurities, and cover or wrapCling film (puncture a few small holes for ventilation).
Point ④:The egg liquid should be filtered so that the taste It is delicate enough, soy milk is also filtered when making tofu brain.
The fourth step, steamer Add water, boil the water, put the egg-liquid bowl on the pot, turn to medium heat and steam for 10 minutes.
Point ⑤:Steamed egg custard can’t be steamed on high fire. It will make the egg liquid lose a lot of water, the taste will become old, and the time of steaming on a low fire is too long, so a medium fire is the most suitable. The steaming time is also very important. If it is too short, it will not form, and the taste will become old after too long. Steaming for 10 minutes is the best.
Step 5. Take it out after steaming, drizzle with light soy sauce, sesame oil, sprinkle with chopped green onion, and make a tender and delicious egg custard Up.
[The chef has something to say]
If you want the egg custard to taste tender and smooth, without honeycomb, adding water is the most important step. What water to add? How much water to add? They are all learned. The raw water contains air, bacteria, etc., which will not only cause bubbles in the egg custard, but also unhealthy, so you can’t directly steam the eggs with tap water.
Use mineral water, purified water, Cool white open is fine, or The water filtered in the water purifier and the steamed egg custard are very tender and smooth, without honeycomb.
The ratio of adding water is 1:1.2~1.5, less At 1.2, the egg custard has a hard taste and a big fishy taste; greater than 1.5, the egg custard is not easy to form.
Friends who like to eat egg custard, keep in mind the above 5 points, to ensure that the egg custard is delicate and no honeycomb, tender like tofu brain.
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