Want to make custard delicious, a few key details. First, the ratio of eggs to water is 1: 1.5, or 1:2 is the most suitable; Second, after the egg liquid is spilled, it must be over-considered, and the taste will be smoother after over-consideration; Third, when steaming a popular pot, be sure to cover it with a heat-resistant fresh-keeping bag or turn a plate in a bowl to prevent water vapor from dripping in. When these points are done correctly, a bowl of custard with smooth taste like milk pudding will be perfect.
If you know how to make egg custard, then you can find ways to add fancy, such as adding a box of tofu as I did today, which is a step further in nutrition! Today, once again, this kind of bean curd custard is steamed in a rice cooker, which is much shorter than the ordinary wok. Usually, the wok needs to wait for the water to boil before steaming, but the rice cooker can be directly put in, plugged in for steaming, and the steam will come up in about 4 seconds, and the wok is transparent, so the internal structure can be observed at any time. Let's look at the specific methods.
Tofu custard food: 1 box of water tofu, 2 raw eggs, appropriate amount of cold water, a little sausage, 1 gram of salt, 1 root shallot, 1 spoon of soy sauce, 1 spoon of sesame oil. Process 1. Prepare food in advance, a box of tofu, 2 eggs, a little sausage and shallots. If you care about ham sausage, you can use minced meat or fresh shrimp instead. 2. Cut off the four corners at the bottom of the small box and tear off the plastic film, so you can easily turn the tofu over. Pour it into a bowl and cut it diagonally with a knife. 3. Stir two eggs with a little salt and add 1.5 times cold water to stir. Worry too much into the tofu bowl. 4. Seal the bowl button with plastic wrap and insert the wooden sign into the small eye. Heat-resistant fresh-keeping bags are used for fresh-keeping bags. Pay attention when buying in the supermarket.
5. Put the bowl on the whole plate of the electric steamer and fill the water storage tank with water. 6. Cover the lid and plug in the power supply. I set the permission for 30 minutes, but the tofu and egg custard have completely coagulated in 20 minutes. 7, a spoonful of soy sauce, a spoonful of sesame oil, add the right amount of warm water, and make a sauce. 8. Sprinkle sausages and shallots on steamed tofu and egg custard and pour the sauce. The tofu custard with smooth passage and delicate taste is ready, especially suitable for children. If you want to add meat foam to the bean curd custard, you can fry it directly and code it on it. If you add fresh shrimp, you can put the marinated fresh shrimp on the solidified egg custard and steam it for another 5 minutes.