Steamed Ham and Egg Cup

Name: Steamed Ham and Egg Cup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 Ham sausage; a little Garlic flower; a little sesame oil; 1 tsp salt; 160g warm water; 1 tbsp Steamed Fish Soy Sauce

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Steaming: It is a traditional Chinese cooking method with a long history; it can make staple foods, snacks and pastries as well. Steamed vegetables: A cooking method that can better reflect and lock the nutrition of the food. The best interpretation is lightness, less oil, and original flavor.
Egg custard is a homemade steamed dish made with eggs; it is simple, fast, nutritious and easy to digest, so adults and children love it. It may seem simple, but it is not easy to make a custard: the surface is smooth, without pores, and as tender as tofu.
Often it is not steamed into briquettes, or the surface is cooked, and the eggs are still raw when they are pushed aside; I believe many people are as depressed as I am, right? The former is caused by the uneven mixing of egg liquid and the addition of raw water (PS: there is air in the tap water, the air will be discharged after the water is boiled, and the custard will appear small honeycombs), while the latter is caused by the wrong ratio of egg and water and excessive water, resulting in The egg and water are separated, and it is not easy to be cooked even if steamed for a long time.
Therefore, learn more and practice more, so that you know what is right, know why, master the skills and know-how, and ensure that you have zero cooking skills, you can also easily steam beautiful and smooth egg custard. "

Ingredients

2 pcs Egg

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1 Ham Sausage
a little Garlic Flower
a little Sesame Oil

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1 tsp Salt

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160g Warm Water
1 tbsp Steamed Fish Soy Sauce

Steamed Ham and Egg Cup

1. Prepare the ingredients, slice the ham and set aside

2. Beat the eggs into a bowl and stir evenly with egg whipping

3. Add salt and warm water and continue to mix well

4. Sieve twice to filter out large bubbles

5. To the small stew pot

6. When the water in the pot is boiled, put it into a small stewing pot, cover and turn to high heat

7. Put the ham intestines when the egg liquid is steamed and it is about to solidify

8. Stamp to continue

9. Turn off the heat after about 3 minutes and take it out

10. Sprinkle some garlic flowers on the surface, add sesame oil and steamed fish soy sauce to taste

11. Eat on the table

12. Look: the custard is creamy, tender and delicious

Tips:
1. Water: use warm water or cold water
2. The ratio of egg liquid to water: 1: 1.2~1.5 is the best
3. Stirred egg liquid: filter 1~2 times with a sieve, and then let it stand for a few minutes, so that the steamed egg custard is smooth and has no pores
4. The container of steamed custard can be the same as me: choose "small stew pot with lid and holes"; if there is no "heat-resistant plastic wrap" with a cover, use toothpicks to pierce some small holes to prevent water vapor from dripping on the surface of custard
5. After the water in the pot is boiled, put it in the stewing pot, and steam on medium heat for about 15-20 minutes according to the actual situation.