Millet Steamed Custard
1.
Rinse the millet with water and soak it for more than half an hour;
2.
Pour the soaked millet into the milk pot, add a few drops of cooking oil, and then add an appropriate amount of water, the water volume is about 2 cm higher than the millet;
3.
Then turn on medium-high heat, continue to boil for about 8 minutes after boiling, the millet obviously absorbs water and expands, and then cool it for later use;
4.
Knock the eggs into a bowl and beat the eggs with chopsticks or a mixer;
5.
After the eggs are whipped to form dense bubbles, add appropriate amount of salt and warm water and stir again;
6.
Filter the egg liquid to remove bubbles, preferably more than 3 times. If there is no filter screen, use a spoon to skim the bubbles on the surface;
7.
Pour in the millet and stir it evenly again. Note that in order to avoid steam backflow and cause cellulite on the surface, be sure to cover a few small holes with a toothpick or buckle a flat plate, and then wait for the steamer to boil before putting it in the steamer. Pot, continue to steam for about 15 minutes;
8.
After the egg mixture is steamed, simmer for 3 minutes and then out of the pot. Before eating, pour a little light soy sauce, a small amount of sesame oil, and chopped green onion on the surface of the custard before eating; Gelinuoer organic yellow millet, each grain can satisfy you
Tips:
1. The ratio of egg to water is about 1:1.5~1:2. The amount of water determines the age and tenderness of the custard. The more water the custard is, the tenderer it is, but it should not be too much, otherwise it will not form; secondly, the water is recommended to be warm water or cool and boiled. It is not recommended to add raw water, because there is air in the tap water, after the water is boiled, the air will be discharged, and small honeycombs will appear in the custard; hot water is also not suitable, hot water will easily wash the egg liquid into egg flowers and destroy the nutrition;
