Steamed Egg Custard
1.
Beat the eggs into a bowl and set aside
2.
Put in the same amount of cold water as the egg (do not use cold water, there will be bubbles), if you are not sure about the amount, you can use half an eggshell to fill twice.
3.
Season with a pinch of salt
4.
Add a little cooking wine to remove fishy
5.
Use chopsticks to break up the egg liquid until the egg white and egg yolk are evenly mixed together. There should be no large lumps of coagulation. Vigorous stirring or long-term stirring of the egg liquid will cause the egg liquid to bubble
6.
Use a strainer to filter out bubbles to ensure that the liquid surface is smooth and flat, so that the steamed egg custard will be smooth and tender
7.
Pour the filtered egg liquid into a small stewing pot, and use a spoon to remove a few bubbles on the surface
8.
Cover with a lid (you can cover with plastic wrap for steaming in a bowl), put it in a steamer, heat up on high heat, when the water in the steamer boils, turn to a low heat, and steam for about 8-10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy
Tips:
1. Add cold boiled water: add cold or warm water to the egg liquid, do not add raw or hot water, the ratio of water to egg liquid is 1:1 or 1:1.5, and the steamed custard is the best. Because there is air in tap water, after the water is boiled, the air will be discharged, and the custard will have small honeycombs, which will affect the quality of the custard, lack of tenderness, and damage the nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will first scald the egg liquid and then steam it, the nutrition will be damaged, and even the custard will not be steamed. It is best to steam the egg custard with cold boiled water, which will prevent the loss of nutrients, and also make the surface of the custard smooth, soft and delicious;
2. Beat the egg liquid evenly: When using chopsticks to beat the egg liquid, the egg liquid must be fully dispersed, do not use too much force or stirring for too long, which will make the egg liquid foam;
3. Filter the egg liquid: filter the beaten egg liquid with a filter to ensure the smooth and flat surface of the egg custard;
4. Cover with low heat for steaming: Cover the custard or plastic wrap when steaming the custard. During the steaming process, change to a low fire after the water boils. The steaming time is 8-10 minutes. If the custard is too long, the custard will become hard. , Protein is damaged. Too much steam will make the custard appear honeycomb and reduce the umami taste.
