Many people nowadays have children and children who like to eat egg quail. Egg quail has high nutritional value. You can cook eggs at any time by buying a boiled egg at home . How can you steam the egg tarts ? The following small series briefly introduces how to steam egg tarts .
How to steam egg tart
When you steam the eggs into a honeycomb, separate the water and eggs, try the following:
1, add water: an egg can be added to the same weight of the egg 1-3 parts of water, add 1 part water egg oysters harder, add 3 copies of water egg oysters softer. Choose according to your needs;
2, add water categories, temperature: add water, add about 30 degrees warm water (do not use tap water);
3, other accessories: suitable for your taste of salt, green onion;
4. Stir and mix well: One hand stirs eggs and water with chopsticks or an egg beater. One hand rotates the container until it hits a 1 cm high bubble on the egg.
5, put enough water in the steamer, the beaten egg liquid in the steamer to open fire, steamer water open after the record time, open the pot and then steam for 10 minutes;
6, remove the eggs from the steamer, according to the taste you need to add vinegar, sesame oil, soy sauce, chicken and other spices, you can eat.
· Steamed eggs should not avoid the following four points:
(1) Avoid raw water and hot water. With raw water, there is air in the tap water. After the water is boiled and the air is discharged, the egg tarts will appear small cells, affect the quality of the tart, lack tenderness, and damage the nutrients. Should not use hot water, otherwise boiled hot egg liquid first, then go steaming, nutritional damage, and even steamed no egg tarts. It is best to steam the egg oysters with cold water to prevent loss of nutrition and to make the surface smooth, soft and tender, and taste delicious.
(2) Avoid stirring eggs. Stirring or stirring the egg liquid for a long time before steaming will cause the egg liquid to foam, and the egg liquid will not be dissolved when the steam is stirred. It is best to beat the egg mixture, add cold water and then gently disperse it.
(3) Avoid seasoning before steaming. If egg tarts are added to the seasoning before steaming, the protein will denature, the nutrition will be damaged, and the steamed egg tarts will not be tender. The method of seasoning should be: after steaming, use a knife to draw a few knives, add a little cooked soy sauce or salt water, and chopped green onion and sesame oil. In this way, the egg tart is delicious, tender and nutritious.
(4) The steaming time should not be too long and the steam should not be too large. Due to the protein-rich egg liquid, heated to about 85 °C, it will gradually solidify into pieces, steaming time is too long, it will make egg tart harden, protein damage. Too much steam will make the custard appear honeycomb and the umami taste will be reduced.
The relevant information on how to steam egg tarts is introduced here. I hope this article will help you. If you still have anything you don’t understand, you can follow our website and we’ll get back to you as soon as possible.
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