In the strong family atmosphere, Lao Zhang's lunch time ushered in a subtle atmosphere. Lao Zhang was a little anxious in his heart, because he was in charge of cooking lunch today, and he was thinking about showing his cooking skills. However, whenever he tried to make steamed egg custard, he always received a small amount of complaints from his family - a lot of honeycomb and a rough taste. Grandson Xiaoming is always the first to complain and bluntly say about his grandfatherEgg custard"It's like the surface of the moon"。
This situation and this scene can't help but remind Lao Zhang of how his mother made egg custard with heart when he was young, and every time it was always smooth and tender, and the perfect taste is still unforgettable. Now, he can't even conquer his grandson, and his wife is just politely clipping a little. This can't help but make him make up his mind that this time he must make a superb egg custard at the level of an old mother and win the affirmation of his family.
Just when Lao Zhang was studying how to cook, his neighbor Lao Wang accidentally revealed the secret to him. It turned out,A perfect bowl of steamed egg custard is not something that can be solved simply by adding water. There are unspeakable secrets behind it, and these key tricks have never been tried by Lao Zhang. Wang also told him that if he could keep these secrets in mind, even his fastidious grandson would praise him. What are the three points that make Lao Wang so confident? Lao Zhang's curiosity is like a lit flame, eager to try.
So, Lao Zhang began his steamed egg custard revolution. First of all, the preparation of the ingredients is the foundation, three eggs, a moderate amount of warm water (remember, not cold water, nor hot water), then add seasonings: salt, light soy sauce and a little sesame oil, that's all he is armed with.
The first step is to start with the basics. Lao Zhang gently cracked the egg in a bowl, beat it with chopsticks, so that there were no large egg whites or egg yolks, and stirred the egg mixture evenly. This time he decided to strain carefully through a sieve to make the egg custard more stable.
The second step is to pay attention to the water ratio and water temperature. Lao Zhang has a new understanding of the temperature of warm water, it has to be just 40 ml of water, and then use a measuring cup to accurately 250 ml, and pour the water slowly and evenly into the egg mixture, as if the two dancers are doing the most natural blending. When the mixture was well combined, he carefully added some salt.
The third step is the art of steaming. Lao Zhang had never paid attention to it before, and it turned out that the control of the heat was also the key. He learns to boil the water over a high heat, then turn to medium-low heat and steam it slowly. He prepared a timer, ten minutes, no more, no less. Then turn off the heat and let the pot simmer for another 5 minutes to ensure that the egg custard is perfectly formed.
Finally, there is the elaborate decoration. Xiaoli could see at a glance that Lao Zhang's polish on the steamed egg custard was particularly meticulous. Sprinkle with chopped green onions, drizzle with light soy sauce and sesame oil, the layered color is fragrant. Lao Zhang confidently invited his family to taste it.
At the dinner table, the family was amazed at the transformation of the egg custard. Xiao Ming's first challenge, a spoonful, his eyes widened, and he sent out"Hmmm"The sound of contentment. The wife looked relieved and praised:"This egg custard is very tender and smooth, and your craft is getting better and better! "Lao Zhang understands that success is not accidental, but because he understands the importance of secrets.
Afterwards, Lao Zhang also quietly revealed the secret of his success. He told his family not only about the steps he had done, but also about his persistence and love for food. For Lao Zhang, the greatest pleasure is not only to get the appreciation of his family, but to pass on a heart to the dearest people in ordinary days. Healthy eating plan for the New Year