Steamed eggs: Many people make a mistake in the first step, keep in mind that these 4 steps are smooth and tender, and they are better than tofu brain

Steamed eggs will be made by every family, eggs are beaten, add an appropriate amount of water to steam, I believe that the first dish that many people learn is steamed eggs, steamed eggs are simple, but there will always be some small problems in the process of making, such as either steaming old or not formed, not pores or fishy smell, obviously according to the steps said by others, but still not good, why is this?

Everyone knows that the first step is to add water, but what about cold or lukewarm water? When beating eggs, warm water should be added, cold water has large water molecules, which will cause eggs to become old, so cold water should not be put in cold water; Hot water will turn the egg liquid into egg drops, and you can't put it in. So warm water is the most suitable. There are also eggs that are not stirred enough to have bubbles, and the effect of adding salt is better than not adding salt when steaming eggs, and when making steamed eggs, put a little starch, and the color is still bright for a long time, these 4 steps are easy to ignore details. Let's share the whole process of making steamed eggs with you.

1. Prepare the ingredients

Ingredients: 5 eggs, 250 grams of warm water, 3 grams of starch, 3 grams of salt.

Excipients: light soy sauce, rice vinegar, steamed fish soy sauce, sesame oil, appropriate amount of chives.

Second, start production

Step 1: Wash the eggs and beat them into a bowl.

Step 2: Use chopsticks to beat the eggs in one direction, then slowly add warm water and continue to stir well in one direction. The ratio of egg wash to warm water is 1:1.1.

Step 3: Add the salt and starch to the egg mixture and continue to stir for a while, after thorough stirring, reduce the air bubbles in the egg mixture. Put in an appropriate amount of starch to increase the smooth and tender taste of the eggs, and the color of the steamed eggs is still very bright after being placed for a long time, the same as the freshly steamed eggs. The ratio of egg wash to salt is 100:1, and the ratio of egg wash to starch is 200:1.

Step 4: In order to make the steamed eggs more tender and delicate, without pores, we are sifting the egg mixture twice.

Step 5: Pour the beaten egg mixture evenly into a bowl, then seal with plastic wrap and prick some small holes in the plastic wrap with a toothpick. When we make steamed eggs, try to choose some small bowls, so that it is convenient to ripen and will not steam the eggs for age.

Step 6: Pour water into the steamer, put the small bowl with the egg mixture into the cage drawer, steam over high heat, turn to medium heat and continue steaming for 8 minutes.

Step 7: After the steamed eggs have reached the time of steaming, turn off the heat, open the lid, take out the steamed eggs, and tear off the plastic wrap.

After it comes out of the pot, you can add an appropriate amount of light soy sauce, rice vinegar, steamed fish soy sauce, sesame oil to taste, and then sprinkle some chopped chives to decorate. It is smooth and tender, and it tastes tender and tastes better than tofu brain.

- [Steamed eggs] production points

1. The ratio of egg liquid and water is 1:1.1, and warm water is added to prepare the egg liquid.

2. The ratio of egg mixture to salt is 100:1, and then stir well in one direction, so as to reduce pores. Salt in water is in the form of electrolytes, which can denature the protein in the egg liquid, and the protein can lock in the water well, so the salt can help the egg liquid to form better.

3. An appropriate amount of starch can be added to the egg liquid, so that the steamed eggs can be placed for a few hours, and the color is still bright. The ratio of egg liquid to starch is 200:1.

4. Don't steam for too long, use a small bowl or deep dish to steam the egg mixture, which can shorten the steaming time of steamed eggs. Generally, it can be steamed for 8-10 minutes after gassing, remember not to open the lid before the time to open the pot, so that the steamed egg will also be affected by the outside air, and then steaming will affect its appearance.