Chinese Food
Tender egg soup, tender than tofu and brain
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1. Determine the proportion of egg liquid and water. Generally, the proportion in the range of 1-1-1.5 is the best. 2、 Water needs warm water. But the temperature should not be too high. 40 degrees or so. Otherwise, it is easy to make egg soup. 3、 Egg screening. Can filter out the fascia of the egg and the bubbles formed during the beating process, ensuring the delicacy of the custard. 4、 Adding a little salt to the egg liquid can enhance the coagulation, especially when there is a lot of water. It will not make the custard too water. 5、 Boil for 10 minutes. Steam for 25 minutes.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. This egg soup is also suitable for children over 2 years old. If it's 6 months old, remove the salt.
Step2:First of all, deal with carrot slices. It's for children to eat. It's more acceptable visually. Cut out the flower shape and put it into a small container. It'll be steamed later.
Step3:Beat up the eggs with a beater. Pour in warm milk. Stir while pouring. Know that the milk and egg mixture are well mixed.
Step4:Sift the mixture once with a fine mesh sieve. Remove the fascia of the egg. The egg mixture is more delicate.
Step5:Pour in a small amount of cooking oil and salt. Use chopsticks or eggbeater. Stir well. Then let it stand for a while. Remove the bubbles. If not, it can also stand still. Sift again. This time, the purpose is to filter out the bubbles produced by the beating. It's better to add salt, because today's custard tastes tender. Add a small amount of salt. It's more coagulative. If the water volume is not so large, it can be omitted.
Step6:Then pour it into the container. Wrap it with plastic wrap. Put it in the steamer with carrot slices.
Step7:Turn on the steam function. Steam for 18 minutes.
Step8:At the end of the program, take out and uncover the film. It can be found that the surface is very delicate, especially tender and smooth. It can also shake delicate. If you like the taste a little harder, you can reduce the amount of water. Generally, the proportion of egg liquid and water is 1-11-1.5, and the taste is very smooth.
Step9:Just put the carrot on the top of the custard. When you eat it, you can drench it with some raw smoke.
Step10:This custard can be made from infant milk powder. It can be suitable for babies over 6 months. What needs to be changed is that babies who start complementary food in June do not need oil and salt. Use the current milk powder to make milk liquid. And carrots also need to be made into delicate mud. Making carrot mud custard is a nutritious complementary food for babies.
Step11:Finished produc
Step12:Very delicate.
Cooking tips:1. Soft and smooth egg soup. The proportion of egg liquid and warm water should be controlled to about 1-11-1.5. The taste is the best. 2. The water for making egg liquid needs warm water. Too hot will become egg flower soup. Therefore, the temperature of warm water should not exceed 40 ℃. 3. Sifting will make the custard very delicate. Adding salt will make the custard better solidified. 4. In order to prevent water vapor from dripping and steaming, it's better to wrap the plastic wrap or use a plate or the like to resist. 5. After steaming, when eating, add in raw soy sauce and sesame oil. There are skills in making delicious dishes.
