How to make steamed egg custard

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to the fragrant and smooth steamed egg custard. Let's get started now.

1.12 Add one spoon of salt to three eggs

2.21 Fully Dispersed

3. Ding ding ding! Now let me introduce tip one! One of the most important things about steaming eggs is the ratio of water to egg liquid. After many experiments and studies, I found that the most perfect ratio is 1:1.5, which means 1 egg is matched with 1.5 times the amount of water. Eggs steamed with this ratio can be well solidified while maintaining the smoothest taste~~~Hahaha. In order to pursue the precise value of 1.5, we can leave half of the eggshell, and then use it to collect water and pour it into the egg liquid again and again, so that we can basically ensure the golden ratio of 1:1.5. . . Haha, let me be more specific. It is to use cold boiled water, and then hot water to make egg drop soup directly. . .

4. Tip 2: After adding water, stir it carefully but thoroughly, then let it sit for about ten minutes until the bubbles on the liquid surface basically disappear, which will make the surface smoother. . . I had guests at home today, and I was in a hurry to steam it, so I didn’t spend any time dealing with the bubbles. . . Ha ha. . . If you are in a good mood, you can also use a small spoon to scoop out the bubbles. . .

5. First boil half a pot of water. Boil it first. . .

6.Here comes the third trick! ! ! After the water boils, put the egg liquid into the pot, cook on medium heat for 2 minutes, then turn to low heat for about 8-10 minutes. Children who are learning to cook for the first time can use a spoon to scoop some water in the middle after steaming. As long as it is not pure liquid, it is OK~~~ But remember not to let the steam drip into the egg liquid when opening the lid~

7. Ding ding ding ding ~ It's done ~ If you like, you can sprinkle chopped green onions and diced ham on it before it's done steaming, or drizzle with sesame oil or light soy sauce after it's out of the pot. But I still like to eat it without adding anything, very clean and pure~~~

Making smooth steamed egg custard is no problem for our parents, but for young people who have to eat whatever they want, can you really make it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.