Speaking of egg, I believe you are familiar with it. Eggs are rich in nutrients. It is also a common ingredient in our daily life. There are many ways to eat eggs, one of which is called steamed egg soup. The color of egg soup is milky yellow, soft, tender and fragrant. Loved by adults and children. The way of making custard is very simple. Come to learn it quickly, little friend who likes eating it~
How to make steamed egg soup
Eggs are rich in nutrients. It contains protein, fat, vitamin, inorganic salt, enzyme, etc. These nutrients have a great effect on human growth, health and longevity. Among the many ways to eat eggs, there is a dish called steamed egg soup, which is creamy yellow, soft, tender and fragrant. It's almost a must-have dish at home. For the old people who have a weak body and a bad mouth, the families who are recovering from illness, and the young children who have just been weaned, they can eat this to supplement their nutrition. Egg custard is also a very active dish, because it has a light taste. You can add various seasonings according to your taste or steam it with some ingredients. Here are the materials and specific steps for making steamed egg soup.
Materials of steamed egg soup: 2 eggs, about 5 tbsp (75ml) cold boiled water, 1 / 2 teaspoon (3G) salt, 15 pieces of shrimp, 5 pieces of scallops, 2 grams of ham, 2 grams of salted diced meat and 1 / 4 teaspoon (1ml) sesame oil.
Method of steamed egg soup:
1. Beat the eggs into a large bowl, add the dried shrimps, scallops, ham and salted meat until the egg white and yolk are evenly mixed, and there is no big congealing.
2. Add cold boiled water (do not add raw water directly), mix well while adding, then add salt and mix well.
3. Filter out the bubbles with the leakage net, or suck the bubbles on the surface of the egg liquid with the kitchen paper towel to ensure that the liquid surface is smooth and flat, so that the whole egg soup will not have unsightly honeycomb.
4. Cover with a layer of fresh-keeping film and put it into the steamer. Heat it up in high heat. When the water in the steamer boils, turn it into a low heat and steam for about 10 minutes. After leaving the pot, pour a little sesame oil along the edge of the bowl.
The above is the introduction and practice of steamed egg soup, which is relatively simple and delicious. Chef, you may as well change your taste, make a steamed egg soup and taste it slowly.
Skills of steamed egg soup
Steamed egg soup is a relatively easy dish, but to make it well, you need to know the following skills and taboos:
1. Do not add raw water and hot water. Because of the air in the tap water, after the water is boiled, the air will be discharged, and there will be small honeycomb in the custard, which will affect the quality of the custard, lack of tenderness, and the nutrition will be damaged. It is also not suitable to use hot boiled water, otherwise, the boiled water will heat the egg liquid first, and then steam it. The nutrition will be damaged, and even the egg soup will not be steamed. The best way is to steam egg custard with cold boiled water, which will not lose nutrition, but also make the surface of egg custard smooth, soft and tender as brain, with delicious taste.
2. The steaming time should not be too long, and the steam should not be too large. Because the egg liquid is rich in protein, when it is heated to about 85 ℃, it will gradually solidify into a block. If the steaming time is too long, the custard will be hard and the protein will be damaged. The steamed egg soup can not be steamed by fire, otherwise the temperature is too high, the egg will easily get old, and there will be many bubbles on the surface of the egg soup, similar to honeycomb tissue, which will affect the beauty of the egg soup.
3. The best way to steam egg soup is to deflate it, that is to say, the cover of the pot should not be tightly covered when steaming egg soup, leaving a little space, while steaming, the gas will run. Or buckle up with a plate, steamed egg time to cooked and tender when the pot is appropriate.
4. Avoid churning the egg. Stir the egg liquid violently or for a long time before steaming to make the egg liquid froth, and the egg liquid will not be dissolved into a whole when it is stirred and dissolved before steaming. The best way is to beat the egg liquid, add cold boiled water, and then slightly beat and stir.
5. Do not add seasoning before steaming. If seasoning is added before the egg soup is steamed, the protein will denature and the nutrition will be damaged. The egg soup steamed out is not fresh and tender. The method of seasoning should be: after steaming, use a knife to slice the custard, add a little cooked soy sauce or salt water, as well as onion, sesame oil, etc. This kind of custard is delicious, tender and nutritious.