10 Kinds Of Steamed Egg Stew Eggs, Children Must Turn!

Ingredients: eggs, 2 cool boiled water, 5 tablespoons of salt, 1/2 teaspoon kitchen towel, 1 sesame oil 1/4 teaspoon.

[1] the egg solution is dispersed until the egg white and

Mix evenly and do not have large lump.

[2] add cold boiled water (do not add raw water directly), add one side, mix well, add salt and stir well.

The ratio of general egg to water is 1:2

[3] filter out bubbles from the net, or remove the bubbles from the surface of the egg by the kitchen towel, so as to ensure that the liquid surface is smooth and smooth, so that the egg custard will not have ugly honeycomb.

4. Cover a layer of fresh-keeping film, put it into a steamer, and heat it up.

When the water is boiling, turn it into a small fire and steam it for about 10 minutes.

5. After cooking, sprinkle a little bit of sesame oil along the rim of the bowl.

[Caramel Milk]

1, Milk 250ml, eggs two, sugar

2, milk + egg + sugar mixing evenly.

3. Filter the egg with filter screen, so that the stew is more tender.

4, cover with water and stew for 10 minutes.

[fresh milk stewed eggs]

Ingredients: Fresh Milk 250ml, egg 2, sugar content (about two bowls).

Practice: 1, put the milk and sugar into the pot, and use the slow fire to dissolve the sugar fully, then leave the fire and cool down.

2, after the eggs are shelled, beat them with chopsticks or stir them quickly with utensils, add the cooled sugar water, and then mix well, so that the egg mixture can be mixed with sugar water.

3, put the bowl into the steamer, steam the bowl first, then divide the sugar mixture into a bowl and steam it for 10 minutes.

[French Caramel eggs]

Ingredients: fresh milk 125g milk 125g yolk two.

Process: egg yolk in cream and mix well.

Add 40 grams of sugar to the milk (I think I can add a little less, this component is a little too sweet), put it in a small pot and cook until the sugar melts.

Mix the cream into the boiled milk and heat it up for a while.

Bake the pot, heat the water, put it into the oven, preheat the oven to 200 degrees, and put the milk into the mold.

Bake for 40 minutes or so, and sprinkle with sugar on the surface.

The oven is preheated to the highest temperature, and the egg is re placed and baked to the surface zoom.

Clam stew eggs]

Ingredients: clams, eggs, and chopped green onion.

Seasoning: salt, wet starch, oil (a little), cooking wine.

Stewed egg method:

1. clams wash, put in boiling water pot (put a little wine in the water), chill to the shell, shake the impurities in the boiled clams, and clam into another bowl.

Cook Clams Soup into the soup bowl and let the soup settle.

2. egg juice, wet starch and salt are dispersed.

Pour the soup into the egg liquid (pour slowly, do not pour the impurities into it) evenly, first sprinkle a little chopped green onion, pour a little oil, steamed the pot to 6-7 mature (that is to say, the top of the egg has not yet coagulated), then clam code into the egg liquid, and then continue to steam.

Finally, sprinkle the remaining chopped green onion and serve on the table.

Pumpkin stew eggs

Ingredients: Pumpkin, eggs (2), coconut milk (1/3 cans) and granulated sugar (3 tablespoons).

Step 1: whisk the eggs and sugar thoroughly.

Step two: add the coconut milk and stir gently.

Step three: add pumpkin sauce to the egg mixture and stir it evenly.

Step four: after the filter is filtered, the taste will be more slippery.

Step five: pour filtered filtered pumpkin egg liquid into a stew bowl, and place it in a microwave oven for 5 minutes until it solidified.

[shrimp egg soup]

Fresh shrimps, chive, egg, salt, warm water, chicken powder and sesame oil.

Practice:

1. clean the shrimps and take only shrimps.

Eggs into the bowl.

2. scatter the eggs, add a small amount of salt and chicken seasoning, salt must be less, and the eggs contain a small amount of salt.

3. then prepare a cup of warm water (about 30 degrees), or chicken soup, add warm water to the egg, and the ratio of water to egg is about 2 to 1.

Then stir in one direction and clean up the foam.

The best way to pour eggs into egg juice is warm water. Do not add tap water or hot water.

Because there is air in the tap water and the water is boiled away, the air will be discharged. The egg custard will appear honeycomb, which will affect the quality and taste of the egg custard, and the nutrients will also be damaged.

Do not use boiled water, otherwise it will become egg soup, so steamed again, nutritional damage, or even steamed egg custard.

It is best to stew egg custard with warm water or boiled water, so that both the taste and the appearance can be guaranteed.

The amount of water is also very important. Too little will make the custard taste more firm, too much egg custard is not easy to shape, and the taste will also be water.

When the egg is beaten, the eggs should not be stirred vigorously. If the eggs are stirred or stirred up for a long time before the steaming process, the egg will be bubbling. It is better to lay the egg liquid and add the water and then lightly stir up the mixture.

[longan eggs]

Ingredients: 4 eggs, 3 clear rice soup, 2 tablespoons of dried dried longan meat.

Method: 1. Dried longan dried meat is washed with warm water.

2, take 4 jobs, each bowl of 6-7 points full of water and eggs 1, 1/4 dried longan dried meat, and then placed in a steamer, steamed for about 5-8 minutes to eat, such as those who prefer to eat more sweet, you can add some sugar beforehand.

[fermented stewed egg]

Raw materials: eggs (recommended quail eggs).

Meow.

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Wolfberry, fermented rice, milk, honey (or brown sugar)

Practice: 1 boiling water, and then enter eggs, medlar, then can be turned off.

2 pour in fermented glutinous rice, milk (cold, because honey can only be soaked in warm water, boiling water will lose the original nutrition), put honey into it.

[meat stew eggs]

Ingredients: egg two (about 100 grams), meat 100 grams.

Seasoning: 5 grams of yellow wine, 4 grams of refined salt, 2 grams of MSG, 400 grams of clear water.

Method: beat the cleaned eggs into the bowl, scatter the meat into the bowl, add the refined salt, yellow wine, MSG, and clear water with chopsticks.

Then boil the water in a saucepan, then beat the egg with chopsticks and put it in water for 10 minutes.

Microwave oven can also be fired for 5 minutes, that is to say, when cooked, remove the table.

If the water is stewed, the yolk can not be dispersed. If you use the microwave oven, you'd better stir the egg mixture, otherwise the egg yolk is hard.

[coffee stewed eggs]

Ingredients: egg yolk, 1 milk, 60ml cube sugar, 1 pieces of coffee powder.

Weight: small Musi cup 1.

Practice: 1. Egg white and yolk are separated.

2. The milk is heated in a microwave oven and 2 minutes in medium high heat.

3. Add sugar to the hot milk.

4, sugar melt, pour milk into egg yolk and stir lightly.

5, pour the milk and egg into the musi cup, and bake for 180 minutes at 180 degrees.

6. Remove the coffee powder and heat it for 5 minutes.

Tips: the oven must be preheated at the highest temperature before baking, so that the baking time will be quicker.

Milk and yolk should be lightly stirred, not as strong as eggs, and not to bubble.

[crucian carp eggs]

Raw materials:

2 crucian carp (about 500 grams), 3 eggs, ginger, a small amount of refined salt, a suitable amount of vegetable oil, a little chopped green onion, a little cooking wine, a little MSG.

Practice:

1. Wash the crucian carp with clean water and draw a few oblique knives on both sides of the fish.

2, beat the eggs in a soup bowl, sprinkle with chopped green onion, salt, MSG and ready to use.

3, put a suitable amount of vegetable oil on the pot, heat up the oil in the pot, lower the crucian carp, cooking wine, ginger and water (the amount of water is 80% full for the egg bowl), burn it with a strong fire, wait until the fish soup turns white into milk, turn off the fire and wait.

4. Stir the eggs evenly, add fish soup, put the carp in the carp, and steamed the cage until the egg solidified.

Note: if there is no steamer in your home, you can add water to the pot, put the plate on the bottom of the soup bowl, and put the pot on the top.