Eggs are delicious and suitable for all ages. How to steam the egg dishes is not old and not hard, the surface is not rough it? World cooking contest special gold medal winner Korean filial introduction, when steamed eggs, pay attention to egg, add water, steaming time these details, can make egg tarts more fresh.
Beat eggs slowly. Put the eggs into a bowl and tap it with chopsticks until 1 cm high bubbles appear on the egg. If it stirs violently, there will be a lot of foaming in the egg liquid, and after the steaming, the water and the egg will easily separate.
Steamed eggs, how to use water is critical. When whisking eggs, slowly add warm water while stirring. Because the cold water boiled out of the egg tart is relatively hard; and boiled water will bake the egg liquid, even the egg flower, nutrition will be damaged.
The amount of added water should also be noted that the ratio of eggs and water is generally 1:2 or 1:3. It is advisable to put more water on the ones who like tender food, and less on the old ones.
Wait for the water in the steamer to open before placing it in a steaming bowl. Do not steam in a cold water pot. When steamed egg tarts are best used in the fire or mild fire, generally about 8 minutes after the pan is appropriate.
Add a cover to the bowl when steaming the egg tarts, so that the egg liquid is evenly heated from top to bottom. This avoids the appearance that the surface has become honeycomb, and the bottom layer is not yet cooked.
Soy sauce, salt, green onion and other spices should be placed after steaming. If seasoning is added before steaming, the protein is easily denatured and the steamed egg tarts are not tender.
Want more nutritious eggs, eggs, milk, chicken soup, etc. can also be used to replace the warm water. Adding some side dishes is also a good choice, such as fried minced meat, dried shrimp, green vegetables, mushrooms and crab sticks. What needs to be reminded is that it is best to eat eggs with starchy foods, which is more conducive to protein absorption.
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