The practice of steaming eggs is well known.

The practice of steaming eggs The correct way to steam eggs.

Steamed eggs are a family recipe suitable for all ages. Southerners call it "steamed eggs" and northerners call it "egg soup".

Although "steaming eggs" looks simple, there are still many people who can't do it, not because too much water is put in, which leads to the separation of water and eggs; It is that the boiled eggs are too old and the eggs are honeycomb-shaped. What about steamed eggs? How to steam eggs to succeed? How to steam eggs is more delicious? It's actually quite simple. To steam delicious boiled eggs successfully, it is necessary to control the water quantity, water temperature, egg beating skills and heat. Now let's talk about some skills of steaming boiled eggs, so that everyone can steam a bowl of tender and delicious boiled eggs.

The practice of steaming eggs in microwave oven Steamed eggs Ingredients: two eggs, clear water (or chicken soup), appropriate amount of salt, appropriate amount of shrimp, mushrooms and chopped green onion (optional). Practice of steaming eggs: 1. Beat the eggs evenly, add the same amount of water or chicken soup, add the right amount of salt to taste after stirring evenly, then put the egg juice into a large bowl and wrap it with plastic wrap (the plastic wrap must be sealed, otherwise air will run into the egg juice, and the steamed eggs will not look good or taste good); 2. Put the big bowl in the microwave oven and steam it with "thawing" fire (the reason for using a small fire is that the egg will slowly solidify due to slight heat, and if it is used with a big fire, the egg will "explode" at once); 3. Two eggs need to be steamed for about 15 minutes, but different microwave ovens can be adjusted appropriately. If you want to make the steamed eggs fancy, you can take them out when the eggs are almost steamed, add shrimp, mushrooms and chopped green onion, and then seal the bowl and steam them; 4. After steaming in this way, it is a bowl of steamed eggs that is rich in materials, beautiful and delicious, rather than "good materials sink to the bottom of the bowl".

How to steam the egg yolk for the baby?

However, steamed egg soup is a good way to eat eggs, which is delicious, less nutritious and suitable for all ages.

However, the following four points should be avoided when making steamed egg custard: (1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients.

It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring.

It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir. (3) Avoid adding seasonings before steaming.

If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on.

The custard made in this way is delicious, tender and nutritious. (4) The steaming time should not be too long and the steam should not be too large.

Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

The practice of steaming eggs

Ingredients for steamed eggs: 2 eggs, onion 1 root, salt 1/5 tablespoons, oil 1/3 tablespoons, chicken essence 1/3 tablespoons.

Steamed eggs: 1. First beat an egg into a bowl, then pick up the second egg and knock a small hole on it, pour out the egg white and yolk, and keep the eggshell for later use; 2. Fill the eggshell with warm water and pour it into the egg liquid. Two eggs need warm water from two eggshells; 3. Add 1/5 tbsps of salt, 1/3 tbsps of oil and 1/3 tbsps of chicken essence into the egg liquid, stir evenly to taste, and beat the egg liquid in one direction for 5 minutes with chopsticks; 4. Cover the bowl with a layer of plastic wrap, boil the water in the pot on high fire, add the egg liquid to cover the pot, and steam on low fire for 15 minutes; 5. Take out the steamed eggs, sprinkle with chopped green onion and steam the eggs. Cooking: 1. Water quantity and water temperature.

Warm water should be used to stir the egg mixture, not cold water or hot water. Boiled eggs steamed in cold water are not tender enough, and hot water is easy to wash egg liquid into egg flowers. The ratio of egg liquid to warm water is 1: 1. You can directly mix with eggshells with high accuracy. 2. Beating skills.

Usually, water eggs have honeycomb holes, partly because of poor egg beating technology, which causes bubbles in the egg liquid. Therefore, when you beat eggs, you should always beat them in one direction until the egg liquid becomes delicate and then steamed. 3. temperature.

Steamed eggs must be simmered. If the fire is too big, the boiled eggs will get old easily. 4. You can add some water starch to the egg liquid, which will make the steamed water eggs more tender; You can also use warm milk instead of warm water to make the boiled eggs taste more delicious.

How to cook steamed eggs?

The method of steaming eggs with fermented soybean and shad: introducing the cuisine and its effect in detail: home-cooked recipes.

Taste: Douchi flavor technology: steamed Douchi and steamed eggs with shad. Ingredients: egg150g, canned shad 250g.

Seasoning: 2 grams of salt, 3 grams of chicken essence, 5 grams of onion and 5 grams of sesame oil teach you how to cook steamed eggs with black bean sauce and shad, and how to cook steamed eggs with black bean sauce and shad is delicious.

1. Beat the eggs into a bowl, add salt, water (cold boiled water) and chicken essence, and beat them evenly with chopsticks;

2. Peel the onion and cut it into chopped green onion;

3. Put the fermented Douchi shad (canned shad) into the egg liquid, sprinkle with chopped green onion, steam for about 20 minutes, and then pour the sesame oil into the pot.

Pie-food phase grams:

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

The practice of steaming eggs with ginkgo biloba introduces the cuisine and its function in detail: private cuisine.

Taste: fragrance technology: steamed gingko and steamed eggs. Material: main ingredient: egg 60g.

Accessories: gingko (dry) 10g teaches you how to cook gingko steamed eggs, and how to cook gingko steamed eggs is delicious.

1. Wash the eggs and make a small hole at one end of the eggs.

2. Shell and chop the ginkgo, carefully put in the eggs, and seal the holes with paper.

3. Put the eggs on the plate and steam them in water.

Pie-food phase grams:

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Ginkgo (dry): Ginkgo should not be eaten with eel.

The practice of steaming egg rolls introduces the cuisine and its function in detail: French recipes.

Material for making steamed egg meat roll: main ingredients: lean pork 1kg, eggs 600g, vegetable oil 10g, nutmeg 10g, milk 250ml, refined salt 30g and pepper 5g. Corn flour 100g, monosodium glutamate 20g, oil paper l/4, pig fat 50g, Chinese cabbage 150g and lettuce leaves 150g. The characteristics of steamed egg meat roll: yellow and transparent, delicious, soft and delicate. Teach you how to make steamed egg rolls, and how to make steamed egg rolls is delicious. 1. Remove fascia from pork, cut it into small pieces, wash it, mince it in a meat grinder for three times, put it in a porcelain basin, add 200 grams of eggs, 25 grams of refined salt, pepper, nutmeg powder and monosodium glutamate, stir well, then add corn flour and continue to stir, and then add milk in turn to stir well. Make it into paste.

2. Put a small frying pan on the fire, add 50g of raw vegetable oil, heat it and pour the oil back. Rub the pork fat with a fork in a small frying pan, spread the spilled eggs into four thin omelets, and spread the omelets in pieces, not too big.

3. Put four more egg cakes on the chopping board, dip the remaining eggs in the cakes with a brush, then divide the meat into four parts, spread them on the four egg cakes, roll them into rolls, and pinch them at both ends with your hands.

4. Wipe the enamel plate with vegetable oil, put the egg roll on it, cover it tightly with oil paper, steam it in a steamer for about 40 minutes, take it out, take off the oil paper, and pour a little vegetable oil on the egg roll to prevent it from drying. When eating, cut the egg roll into 3 cm thick slices with a saw knife, code it into waves or trapezoid, and serve with the surrounding red cabbage.

The method of steaming eggs with papaya milk introduces the cuisine and its function in detail: home-cooked recipes

Ingredients: half a fresh papaya, two eggs, a spoonful of brown sugar (use white sugar if there is no brown sugar), and milk.

Teach you how to make steamed eggs with papaya milk. How to make steamed eggs with papaya milk is delicious.

2, eggs+brown sugar break up.

3. The ratio of milk to egg liquid is about 1:4 (in fact, it is the same as the ratio of steamed egg cake to water). Heat the milk slightly in the microwave oven and add it to the egg mixture.

4. Pour the milk+egg liquid into a bowl filled with papaya. It is suggested to use a bigger bowl or make it more exquisite-less papaya, less eggs and less milk.

5. put it in a pot and steam it. After the water is boiled, steam it for about 10 minutes.

How to cook steamed eggs?

The practice is as follows (below zz):

"Take a bowl first, put a raw egg in it, add some water, put some salt after mixing, and then steam it in the pot. After the pot is taken out, it is a bowl of hot if frozen things. The names of these foods vary from place to place, with "steamed eggs" or "steamed eggs" as the main food in the south and "egg soup", "egg soup" or "egg cake" as the main food in the north. This thing is still called the most verve by Shanghainese-"stewed egg soup".

?

There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 8 1. 1%, boiled eggs with boiled water and milk are 92.5%, and raw eggs are 30%~50%. From this point of view, boiled eggs are the best way to eat, but pay attention to chewing slowly, otherwise it will affect absorption and digestion. But for children and the elderly, steamed egg soup and egg drop soup are the most suitable, because these two methods can make protein loose and easy to be digested and absorbed by children and the elderly. The following egg method is quite suitable for families with children and the elderly.

Egg milk cake

raw material

5 eggs, 200g pork stuffing, Jiang Mo, refined salt, chicken essence, soy sauce, cooking wine and sesame oil.

working methods

1, meat stuffing: put Jiang Mo, salt, chicken essence, soy sauce and a little cooking wine. It would be more convenient to have that kind of ready-made meat stuffing seasoning, and you can also add some spiced powder. In short, depending on your personal taste, there are no special rules.

2. Eggs lying on the plate don't need to be broken like steamed egg custard. Before putting a layer of sesame oil on the plate, it won't stick, but it will smell good.

3. Divide the mixed meat into equal parts and put it on the egg white.

4. Steam in a pot, and the water will boil for about 15~20 minutes, depending on the amount of meat.

trait

Smooth and delicious, easy to digest.

How to cook steamed eggs?

Steamed eggs four bogey steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages.

However, the following four points should be avoided when making steamed egg custard: (1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients.

It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring.

It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir. (3) Avoid adding seasonings before steaming.

If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on.

The custard made in this way is delicious, tender and nutritious. (4) The steaming time should not be too long and the steam should not be too large.

Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

Skillfully steamed egg custard: Cover the container with a small dish and steam it. No matter how long it takes, whether it's thick or thin, or smooth. Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long.

Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time should be longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.

New Technology of Steaming Egg Soup When your steamed egg soup is honeycomb-shaped, try the following methods: 1, add water: one egg can add 1-3 parts of water with the same weight as the egg, add 1 part of water to make the egg soup hard, and add 3 parts of water to make it soft. Choose according to your own needs; 2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water); 3, other accessories: the right amount of salt suitable for your taste, chopped green onion; 4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles with the height of 1 cm appear on the egg liquid; 5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute. 6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it.

Pay attention to a few points, and you will be able to steam a delicious custard: 1. The ratio of eggs to water is about1:2; 2. Add warm water and mix well with the egg liquid; 3. Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir slightly; 4. After the water in the steamer is boiled, put it in a bowl with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the fire. A bowl of delicious egg custard was born.

My shrimp and egg soup is delicious and tender! (Seafood is the best) Ingredients: two eggs and 50g fresh shrimp. Accessories: onion, peanut oil, salt. Practice: Beat the eggs in a bowl, add chopped shrimps and a little chopped green onion, salt and peanut oil, and stir well (be sure to beat the eggs out, subject to the appearance of many small bubbles on the surface). Then, take a cup of 100 ml of water with a temperature of about 80 degrees, and pour water while beating until the eggs are completely loose (note; You can have more or less water, but you must not pour it all at once.

Finally, put water in the pot to catch fire, steam the bowl directly in the water for 10 minutes, and it will be OK (note: turn off the heat after the water boils). The custard made by my method is absolutely nutritious and tender. The specific method you must try is the tender egg custard.

Because one person eats it, only one egg is beaten in a small microwave container with a lid. Stir carefully to prevent bubbling, then slowly pour the prepared salt and cold boiled water with soy sauce into it and stir evenly. I steamed it in an iron pan. Boil more water and put a steaming rack of a rice cooker in it. Cover the prepared egg mixture and put it in. Hold the lid with chopsticks, so that it won't be tight. Steam over medium heat for about 20 minutes.

The effect is very good, flat and smooth, and it will tremble slightly like the tofu brain that my sister said. Maybe there is a little too much soy sauce, so it is chocolate when steamed.

I used laver, dry sea cucumber, shrimp, chopped green onion, a little soy sauce, a little sesame sauce and a little sesame oil, mixed some juice and sprinkled it on the steamed egg custard. How to make egg custard without bubbles? Teach you a good method: 1. Open 2 eggs, add a spoonful of salt and beat well. 2. Add warm water of 30-40 degrees while beating until it bubbles. The more water you add, the more tender the custard is. 4. Just steam in the pot for about 5 minutes: 1. A fresh egg.

Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before. 2. Now add water.

Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste watery. Then, I am usually an egg, measuring the water in the shell.

That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.

4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills.

Boil a pot of water and put it on the steaming partition. After the water must be boiled,