Entering ChinaDo you know if egg custard is steamed cold or hot? Today, I will share with you a simple and detailed method, let’s take a look.
Crack three eggs in a bowl first, then add an appropriate amount of salt and oil according to your taste, stir the eggs together, and stir them for a while so that the finished product will be more delicate. After that, prepare 250 grams of warm water at about 40 degrees Celsius and pour it into it (according to the ratio of egg wash to warm water 1:1.5, slowly pour the warm water into the egg mixture, and stir with chopsticks as you pour, so that the water and egg wash are completely mixed together.) ）
Next, take the tight-eyed fence and slowly pour the beaten egg mixture into a strainer and strain it into another bowl. This will filter out the air bubbles and unbroken egg white particles in the egg mixture, so that the steamed egg custard will be more delicate and smoother.
Cover the large bowl with plastic wrap (if there is no plastic wrap, you can also use a plate to buckle upside down on the steaming bowl), and use a toothpick to prick a few small holes in the plastic wrap to prevent water vapor from dripping on the custard during the steaming process, affecting the taste and appearance. Then put it in a pot with boiling water, turn down the heat to medium-low after 2 minutes, and steam for another 10 minutes.
When the time is up, turn off the heat and simmer for five minutes before opening the lid to make the custard more thoroughly cooked and tender. When the simmering time is enough, take the steaming bowl out carefully and uncover the plastic wrap (or plate).
You can use a knife to make a few horizontal and vertical strokes on the surface, then drip a few drops of sesame oil, and finally sprinkle an appropriate amount of chopped green onions on it, garnish and decorate, this tender and delicious egg custard is done.
