Can you give me some advice on how to steam eggs with patties?

Four bogeys for steamed eggs

Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

New technology of steamed egg soup

When your steamed custard is honeycomb-shaped and the water and eggs are separated, try the following methods:

1, water: an egg can be added with 1-3 parts of water, 1 part of water-boiled egg soup is hard, and 3 parts of water-boiled egg soup is soft. Choose according to your own needs;

2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water);

3, other accessories: the right amount of salt suitable for your taste, chopped green onion;

4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles with the height of 1 cm appear on the egg liquid;

5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute.

6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it.