Do you need to make up more while making up less?

Many people can't grasp the heat of steamed egg soup, either it is old or undercooked. It's even harder to master in the microwave oven. Let's continue to see how Grandma Zhu did it. In fact, the key to the tenderness of steamed egg custard is to pour hot water into the eggs, and the ratio of water to eggs is 2: 1. Then stir evenly in one direction. Then, you can put it in the microwave oven. When you put the container in, you can cover it. The fire is heated for about 2 minutes and 20 seconds. Try to stay away from the microwave oven after heating, because the radiation of the microwave oven is very small. During the heating, Grandma Zhu is preparing the seasoning for the egg custard. Pour proper amount of vinegar, soy sauce, sesame oil, pepper, salt and monosodium glutamate into the bowl. Stir well. The seasoning is ready and the egg custard is steamed. Be careful not to burn when you take it out. Then, Grandma Zhu cut open the egg custard with a knife. Lele scooped some egg custard with a spoon. Ah-it's really tender. 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 is 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. Steam in the pot for about 5 minutes to get 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, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old. 6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy! Experience of steaming eggs in microwave oven: 1. Stir the eggs with warm water and fresh milk, and then cover them. One egg is on fire 1 min, and the other two eggs are on fire for about 2 minutes, and then baked in the microwave oven for a while (you can do something else first), which is very tender and smooth! 2. Step 1: Beat the eggs evenly, add the same amount of water or chicken soup, mix well, add the right amount of salt to taste, then put the eggs in a large bowl and wrap the bowl with plastic wrap. This step is very important, the plastic wrap must be sealed, otherwise the air will run into the egg liquid, and the steamed eggs will not look good or taste good. 3. I used a flat ceramic plate to cover it, and the effect was good. I also steamed egg custard in a bowl and always failed. Personal analysis may be due to uneven heating of the bowl. It is best to steam with cold boiled water, so that the steamed eggs have no holes and are very tender. 4. An egg, beaten in a small bowl, beaten with warm water or cold water, beaten well, must be beaten well, must be beaten well. You can add some oil, or a microwave oven with chopped green onion, high fire, 1 minute and a half. The surface is smooth, just cooked, so tender and delicious. One of my relatives can always make the surface as smooth as a mirror, just like tender tofu. She said the point is that eggs should be put in hot water. My aunt said it was mainly to drain oil. If you put a little oil in it, it will glow. You have to remove the foam, or there will be bubbles if it doesn't come out. Boiled eggs should be boiled in cold water, but not completely cold, as long as they are not hot, but not too hot, or they will be boiled. 6. I try to steam an egg in the microwave oven myself, add some salt and monosodium glutamate, then add warm water (about 450℃) and stir well. Drain the water about 1 cm from the edge of the small barrel bowl, seal it with plastic wrap, and then steam it for 2 minutes with 60% medium heat. The surface of the egg is as smooth as a mirror, but there are some bubbles around it, which are left after steaming. It tastes like tender tofu, delicious and tender to the bottom of the bowl. 7. If the warm water is too cold, the time should be extended, and if the warm water is too hot, the time should be shortened. It's time to catch your breath and let all the eggs solidify. Today, I put some shrimp in the steamed egg custard, which is really delicious. 8. You can steam the egg soup with 80-degree boiling water today, because the temperature of the egg is low and the temperature of the bowl is low. When water is poured and stirred, the temperature will drop. However, the eggs are a little frozen. Don't worry, the steamed custard is delicious. Open the eggs fully, add cold water, add salt (sesame oil, monosodium glutamate) and other seasonings, then put them in the microwave oven and keep the heat at 1-2 minutes.