The preparation of steamed egg custard is as follows:
Ingredients: eggs, water, salt, cooking wine, light soy sauce, sesame oil.
Steps: Prepare the ingredients: eggs and water. The temperature of the water should be 50-60 warm water, and the ratio of eggs to water is 1:2.
Stir well with a manual whisk, add a pinch of salt and continue to stir. After stirring, the eggs will foam a lot, so skim them off with a spoon.
Buckle the plate on the top of the bowl or cover it with plastic wrap, and tie small holes on the top of the plastic wrap. Then cover the pot, steam for 8-10 minutes and simmer for 3 minutes.
Release the soy sauce and sesame oil to taste, and you can enjoy.
Precautions:
When steaming, steam over medium heat, turn off the heat and simmer for 3 minutes.
After the water in the pot is boiled, start the timer, the steaming time of the eggs is about 8-10 minutes, the thickness of the bowl is different, the time will be slightly different.
The important thing is to say it three times: use warm boiled water, not a little raw water. Small holes should be pierced on the top of the plastic wrap.
In addition, if you want to steam egg custard with a level like a mirror, you need to pay attention to the following: Use cool white boiled after boiling;Before steaming the eggs, make sure the egg mixture is well stirred and strain off the white frenulum ;Adding a little cooking oil can prevent too many bubbles from forming during the steaming process and make the egg custard smootherBe sure to prick a few small holes in the plastic wrap to prevent the plastic wrap from breaking during the steaming process.
The above is the practice and precautions of steamed egg custard, I hope it will be helpful to you.