Egg custard
Overview
How to make egg custard that is smooth, delicate and honeycomb-free? How to control the time for steaming egg custard? How to judge whether the egg custard is mature? The recipe shares some tips to help you solve these problems easily.
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Ingredients
Steps
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Prepare ingredients: eggs in appropriate amounts. Choose the number of eggs based on the number of people serving.
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Prepare ingredients: carrots: appropriate amount, coriander: appropriate amount, ham: appropriate amount, salt: appropriate amount, sesame oil: appropriate amount, pepper oil: appropriate amount, vinegar: appropriate amount.
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Crack the eggs into a bowl, add appropriate amount of salt, and beat.
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After beating evenly, add warm water in portions to the egg mixture. The ratio of water to egg liquid is controlled at 1:1. If you want a softer texture, you can add a little more water; if you want a more elastic texture, or if you want to shape the surface of the custard, you can add a little less water. Don't pour the warm water all at once, pour it in two or three times. After each addition of water, stir thoroughly and then continue adding water.
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Use a filter to filter out the foam on the surface. If you don't have a small filter, just skim off the foam on the surface with a spoon.
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Next, put cold water into the pot and steam over medium heat. Never use high heat during the steaming process to prevent excessive firepower from causing honeycombs to appear in the egg custard. Here is a little tip to share with you. Place a chopstick between the lid and the pot to create an opening between the lid and the pot. The purpose of this is to circulate the steam inside and outside, and the steamed egg custard is very delicate.
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About ten minutes after the pot boils, the egg custard will be mature. The steaming time will depend on the number of eggs you add, so it's not set in stone. But there is a way to check whether the egg custard is mature. If you write it down, you can easily master the steaming time. Using a toothpick, insert into the custard. A toothpick that can stand vertically in the custard proves it is fully cooked. If the toothpick is flopping around, it means it is still underheated.
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While waiting for the egg custard to mature, let's do some styling. First cut out the shape of a small fish from a carrot.
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Cut the ham into round slices, then divide the round slices into four parts to make fish scales. A piece of black sesame seeds make the eyes of the fish.
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Place the small fish on the mature egg custard, use coriander to make waterweed, and use green onion rings to make blisters. Mix the vinegar, pepper oil and sesame oil into a sauce and slowly pour it onto the surface of the egg custard with a spoon. Do not pour the sauce too fast to avoid damaging the shape. I have a detailed description of the method of making peppercorn oil in the recipe "Coircoat Cucumber". If you are interested, you can find it in that recipe. Use these tips to make egg custard that is delicate, smooth and elastic.
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The egg custard made with our imagination is full of novelty.
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Fish are happy most of the time, because their memory is only 7 seconds. I am willing to be like a fish, who can forget his sorrow as soon as he turns around.
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Come and make a customized egg custard quickly.
