Stewed eggs are actually steamed eggs, that is, steamed egg custard, the steamed egg custard is very delicate and refreshing.However, although the method of stewed eggs is not difficult, but if you do n’t pay attention to some details, the eggs that may be steamed will be potholes or bad taste, which is not delicious.
How to stewed eggs
The nutrition of eggs is relatively high. Nutrition experts also recommend one egg every day. Eggs contain more ovarrin and eggproof. It is closer to the human protein composition, the absorption effect is better, and there are rich lecithin and rich.Various nutrients are very good for the development of the brain and nervous system.
The practice of stewed eggs often
2 ingredients are prepared for eggs, 250ml of pure milk, a little sugar, 1 mango, and an appropriate amount of honey almonds.
Method step 1. Eggs are scattered into egg liquid, put 2 spoons of sugar and stir well, set up for a few minutes and filter;
2. Then pour the milk into the egg liquid, stir well in one direction, set it up for 3 minutes and filter;
3. Pour the milk egg liquid into the bowl, cover it with plastic wrap, pour a few small holes with a toothpick, and put on cold water steamer;
4. Cover, steam the medium high heat for 15 minutes, rip out the plastic wrap after steaming, put on the mango diced, and the almonds of honey.
Try to keep the plastic wrap as much as possible to use a slightly thicker plastic wrap, otherwise it is easy to steam.
The practice of stewed eggs
3 ingredients are prepared for eggs, a little salt, a moderate amount of cooking wine, vinegar, raw soy sauce, sesame oil, and an appropriate amount of water.
Method step 1. Stir the eggs with a little salt and cooking wine, add cold water and stir well;
2. Then filter the egg liquid with a fine net, put it in a steamer, cover it with plastic wrap;
3. Put the steamer in the steamer, turn it on the heat and turn into a small and medium -sized heat for 10 minutes;
4. Drink some raw soy sauce, sesame oil, and vinegar before eating.
The proportion of small tips and water is better controlled from 1: 1 to 1: 1.5.

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