1. Cut the walnuts into small pieces, but you can't cut them into puree. Although walnuts are a good thing, the puree taste is not so good.
2. After cutting the ginger into slices, mash it.
3. Wrap the mashed ginger with gauze, then squeeze the juice out and set aside.
4. Add two eggs to the bowl, and then use a mixer to stir until a paste.
5.
Then gradually add cold boiled water to the bowl, and then gently stir evenly.
Knock on the blackboard here! Be sure to use cool boiled water, and do not stir vigorously to prevent air from entering.
6. Add the brown sugar to the egg mixture and stir evenly a few times. Don't stir vigorously or stir it for too long.
7. Add the chopped walnuts and stir gently. Put three red dates on the egg liquid
8. Before serving the pan, wrap it with plastic wrap to prevent the steam in the pan from falling into the egg liquid to form a honeycomb.
9. After the water in the pot is boiled, put the walnut egg liquid in the pot and steam for 8 minutes.
Tips:First of all, we must use cool boiled water. Why? Because cold water contains a lot of air, it will form a honeycomb shape when heated. This is why many friends ask, why the custard has a rough taste and a lot of honeycombs;
In addition, it is necessary to wrap the pan with plastic wrap before serving, which can prevent the water vapor on the top of the pan from falling into the egg liquid to form a honeycomb;
Also, the water in the steamer must be boiled water, and then turn to medium and low heat for steaming. It is ok to control the time to about 10 minutes. If the time is too long, the custard will be old~
Finally, let me tell you that the best ratio between the cold water and the egg liquid is 2:1, and you can also add an appropriate amount of milk. (But there is sauce in this dish, so the milk is removed)
Have you mastered so many tricks?
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