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Steamed Egg Custard (detailed Version)
by Strong Mom
Favorite
Difficulty
Normal
Time
15m
Serving
2
Perfect in practice, with pictures, super detailed
Look at the point! Look at the point! Look at the point!
When steaming the egg custard, cover it with plastic wrap, in order to block the water dripping from the steam, make it more evenly heated, and retain the moisture of the egg custard to the greatest extent. In this way, the moisture content in the egg custard is high and the taste is more tender. Do not omit this step. !
When editing the recipe, I didn't want to emphasize the issue of plastic wrap, but seeing the message below, I was very helpless, so I would like to explain in particular:
The cling film should be made of PE non-toxic material, heat-resistant and high-temperature resistant, cover it on the mouth of the bowl, steam for 10 minutes, it will not release harmful substances, so there is no need to worry, no one will make fun of themselves and their family members, toxic substances I can't use it either!
The most important thing! ! !
Those who make this recipe are optimistic about the ratio of water to egg, and the key point is to add salt‼ ️If you don’t add salt, it will not be steamed. I added a small spoon. As you can see in the picture, it is a small ceramic spoon set with the seasoning pot. Next time I steam it again, weigh the weight of the salt. If you don’t add water according to the proportion of the recipe, the steamed bad product has nothing to do with the recipe, let alone random evaluation. Of course, it is made completely in accordance with the recipe, 100% of 0 failure, the taste is destined to be tender and smooth, and you can’t drink it with a straw. problem! ️
＊Also, regarding "the custard has a lot of water", the pursuit of tender and smooth taste, 🈶 water is certain, fish and bear's paw can not have both, understand? If you don’t want so much water, add less, and master it yourself...
Look at the point! Look at the point! Look at the point!
When steaming the egg custard, cover it with plastic wrap, in order to block the water dripping from the steam, make it more evenly heated, and retain the moisture of the egg custard to the greatest extent. In this way, the moisture content in the egg custard is high and the taste is more tender. Do not omit this step. !
When editing the recipe, I didn't want to emphasize the issue of plastic wrap, but seeing the message below, I was very helpless, so I would like to explain in particular:
The cling film should be made of PE non-toxic material, heat-resistant and high-temperature resistant, cover it on the mouth of the bowl, steam for 10 minutes, it will not release harmful substances, so there is no need to worry, no one will make fun of themselves and their family members, toxic substances I can't use it either!
The most important thing! ! !
Those who make this recipe are optimistic about the ratio of water to egg, and the key point is to add salt‼ ️If you don’t add salt, it will not be steamed. I added a small spoon. As you can see in the picture, it is a small ceramic spoon set with the seasoning pot. Next time I steam it again, weigh the weight of the salt. If you don’t add water according to the proportion of the recipe, the steamed bad product has nothing to do with the recipe, let alone random evaluation. Of course, it is made completely in accordance with the recipe, 100% of 0 failure, the taste is destined to be tender and smooth, and you can’t drink it with a straw. problem! ️
＊Also, regarding "the custard has a lot of water", the pursuit of tender and smooth taste, 🈶 water is certain, fish and bear's paw can not have both, understand? If you don’t want so much water, add less, and master it yourself...
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