Chawanmushi is a good way to eat eggs, delicious taste, nutrition, less damaged, all ages. But what they do Chawanmushi avoid the following four points:
(1) bogey plus raw water and hot water. Plus unboiled water because tap water with air, water is Shaofei, the air discharge, a small cellular Dangeng occur, affecting the quality of Dan Geng, the lack of tender sense of nutrients will be tarnished. Not suitably hot water, otherwise the first egg with hot water, steam Zaiqu, nutritional impairment, and even steamed not Dangeng. The best is to use cold water Chawanmushi will lead to loss of nutrients from, but also make Dangeng smooth surface, Ruannen such as brain and taste delicious.
(2) Ji Meng stir egg. Steamed or stir in a long time before the fierce will stir egg egg foam, stir Rui Xie does not dissolve after the steam when the egg as a whole. Is best to lay a good egg, add cold water and then mix can be slightly scattered.
(3) bogey steamed before adding seasonings. Dan Geng if added before steaming spices, make protein denaturation, nutritional damage, steamed out of Dangeng not tender. The approach should be seasoned, steamed with a knife after the draw will be Dan Geng Ji Dao, add a little cookedSauceOr brine as well as green onion, sesame oil and so on. This Dangeng delicious, tender quality, nutrition is not damaged.
(4) Steamed time bogey too long, the steam should not be too much. As the egg-containing protein-rich, heated to 85 ℃ or so, it will gradually solidified into blocks, steaming too long, it will make Dangeng harden, protein damage. Steam there too would make Dan Geng cellular, umami reduced.
Chawanmushi preferably deflated method is better, that is, when the lid steam Dangeng not Gaiyan, leaving a little gap, while steam while running gas. Egg cooked and tender time when the pan is appropriate.
Qiao Chawanmushi:
The container used in the superstructure of a small plate, and then steamed, regardless of the length of time, whether it is thick thin, making them slippery they are still tender.
Chawanmushi: Can steamed egg soup well, in addition to put the right amount of water, the major decisions in the egg is mixed well. Mixing should be evenly mixed with the air, and the time can not be too long. A good egg temperature for mixing is also a direct relationship, such as the temperature below 20 ℃, stir eggs, time should be a little longer (about 5 minutes), so that after steaming invisible perforations of varying sizes; temperature above 20 ℃ When the time is necessary to appropriately short. Do not stir the eggs into the first BU, so easy to make egg glial damaged, steamed out of the crude egg soup; if Stir the egg and then join the BU, which was slightly stir with a few into the steamer, pan when the egg soup will be very soft.
Chawanmushi New Technology
When you are steaming soup into a honeycomb-like eggs, water and eggs are separated may wish to try using the following methods:
1, plus water: an egg with the egg can be added to the weight of the same 1-3 parts water, add 1 egg soup hard copies of some of the water, add 3 parts water egg soup softer. Based on your need for appropriate choice;
2, add water type, temperature: add water plus 30 degrees when the temperature and water (do not use tap water);
3, other accessories: a moderate amount of salt for your taste, chopped green onion;
4, fully mixing evenly: a hand-stirring with chopsticks or a whisk eggs and water, a hand rotating the container until it hit the egg appears on a centimeter-tall bubble up;
5, in the steaming Guo Lifang enough water to lay the eggs on the steamer to open steam for years, pots of water to open postscript time, Kai Guo and then steamed 10 minutes;
6, from the inside out eggs, soup pots, according to you need to taste by adding vinegar, sesame oil,Sauce, Chicken and other spices, can be eaten.
Note that points will be steamed out of delicious Dangeng:
1. Egg and water ratio is about 1:2;
2. To heat the water and stir well with the egg fully;
3. Add sesame oil, salt, chicken, scallions and other spices a little stir about;
4. And so on steamer boiling water and then loaded into the egg bowl, small steam for egg freezing to the fire that off.
Eggs in a bowl of fragrant soup was born.
Two,
I made shrimp egg soup fragrant tender again yo! (The best place to eat seafood)
Materials: 2 eggs, shrimp Ren 50g
Accessories: onion, peanut oil, salt
Practices:
Beat eggs in a bowl, add chopped shrimp and a little diced green onion, salt and peanut oil hit absorbed (note that diarrhea must bring an egg to open to the surface of many small bubbles date).
Then, take a cup of 100 ml of water about 80 degrees, while one hand and open up the water, until the eggs until completely loose (note; water would be much or as little according to their own tastes, but it must not be poured all at once, to put one side on one hand).
Finally, the pot drainage lit the bowl of steaming water placed directly on the OK of the 10 minutes (Note: After the water was necessary to fire off some small).
According to my ways of doing egg soup is absolutely out of enough nutritious and extremely tender, you must try to
This is done Huanen egg soup. Because one person to eat, with trumpet Lid microwave containers, just beat an egg, carefully stirring it from out the air bubbles, and then drive a good tune slowly inject into the salt and soy sauce for cold water, stir well. I was steamed with the iron pot, boil more water, placed inside the rice cooker with steaming rack, cover the lid to transfer into to a good egg, use a chopstick so that it can not be supported from the lid Gaiyan, Steam over high heat in for 20 minutes. Out of a good effect, flat skateboarding, like his little sister, as brain-like scoop up as tofu will flicker. Health and drainage may be a bit too much, and therefore is a chocolate steamed. I use seaweed, dried anchovy, shrimp end of the green onion, a little soy sauce, a little sesame, a little sesame oil, adjusting a bit better juice sprinkled on steamed egg soup above.
How to make egg soup does not bubble? To teach you a good way to:
1. Open the 2 eggs 1 teaspoon salt, adding, playing fly
2. Showed their accession to 30-40 degrees warm water, hit the bubble until
3. Adding more water, the more tender egg soup
4. Into the steaming pot about 5 minutes, you can
Three,
Practices:
1. A fresh egg. Knock into a bowl, with mixer casual tone, add very small amount of salt and mix thoroughly, then the egg will be thin than before, yellow.
2. Now add water. Preferably warm water. Not very good cold water, hot water even Buxing Le, a burst into an overhauled into Danhua.
3. The amount of water is important, too little will find more dense Dangeng older, too few Dangeng shape would be more difficult to have water of the taste. So, even generally an egg, the amount of eggshell water. Is to knock open the two half-shells are housed in Sheung Shui, loaded twice, that is, two eggshell water, simply, is the egg of the two glasses of water. Hehe.
4. In the water after adding a small amount of oyster sauce and mix thoroughly mixed with egg and mix thoroughly inside. Then add a small amount of pig-based oil.
5. Well, all egg preparations finished, and now talk about the steaming process. When the egg surface, smooth as a mirror, the whole * This technique of steam. Burning a pot of water, put steaming compartment. Water must be open later, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover JANSEN had. This steamed out Dangeng there is absolutely no cellular eye, taste not the old.
6. About 10-15 minutes, eggs, soup should be almost better. Sprinkle some chopped green onion (depending on personal preference, you can also add meat smell of urine and the like), the drop on a few drops of soy sauce steamed fish you can enjoy 啦!
Four,
Eggs, milk, soup of the practice of
Materials: one egg, milk bag. Practice: the salt water mixing a few, so that salt is completely dissolved, then beat an egg, the egg broke up, playing a very fresh eggs, Shike Jia 1:00Sauce, And then resort to eggs so that eggs are completely dispersed. Pour milk, an egg down a bag of milk for the same milk and eggs, stirring with chopsticks. Eggs into the milk steamer, the steamer with ordinary or electric steamer can be, about 15 minutes, open the pot, pour sesame oil,Sauce.
Five,
Egg soup
1. A fresh egg. Knock into a bowl, with mixer casual tone, add very small amount of salt and mix thoroughly, then the egg will be thin than before, yellow.
2. Now add water. Preferably warm water. Not very good cold water, hot water even Buxing Le, a burst into an overhauled into Danhua.
3. The amount of water is important, too little will find more dense Dangeng older, too few Dangeng shape would be more difficult to have water of the taste. So, even generally an egg, the amount of eggshell water. Is to knock open the two half-shells are housed in Sheung Shui, loaded twice, that is, two eggshell water, simply, is the egg of the two glasses of water. Hehe.
4. In the water after adding a small amount of oyster sauce and mix thoroughly mixed with egg and mix thoroughly inside. Then add a small amount of pig-based oil.
5. Well, all egg preparations finished, and now talk about the steaming process. When the egg surface, smooth as a mirror, the whole * This technique of steam. Burning a pot of water, put steaming compartment. Water must be open later, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover JANSEN had. This steamed out Dangeng there is absolutely no cellular eye, taste not the old.
6. About 10-15 minutes, eggs, soup should be almost better. Sprinkle some chopped green onion (depending on personal preference, you can also add meat smell of urine and the like), the drop on a few drops of soy sauce steamed fish you can enjoy 啦!
Eggs, milk, soup of the practice of
Materials: one egg, milk bag. Practice: the salt water mixing a few, so that salt is completely dissolved, then beat an egg, the egg broke up, playing a very fresh eggs, Shike Jia 1:00Sauce, And then resort to eggs so that eggs are completely dispersed. Pour milk, an egg down a bag of milk for the same milk and eggs, stirring with chopsticks. Eggs into the milk steamer, the steamer with ordinary or electric steamer can be, about 15 minutes, open the pot, pour sesame oil,Sauce.
Six,
Dae Jang Geum practice of egg soup
Protein in eggs at 60 to 70 degrees Celsius when the solidification, when the steam vapor if Meng Huo-wang, the outer egg temperature will quickly rise, resulting in large temperature difference between inside and outside, which egg freezing, the outer layer of dehydration into a honeycomb-like . Therefore, to do an egg soup to grasp the three points:
1. Temperature
Stir egg with warm water, use of steam for post-Kai Guo.
2. Time
Kai Guo and then steamed 8 minutes.
3. The proportion of
Egg and cold water ratio of 1:2.
(Chawanmushi cold water can be replaced with chicken broth or Naitang)
Water must be open later, then put steamed egg compartment, and then opened a small fire, the lid must be left seam, do not cover JANSEN had. This steamed out Dangeng there is absolutely no cellular eye, taste not the old.
About 10-15 minutes, eggs, soup should be almost better. Sprinkle some chopped green onion (depending on personal preference, you can also add meat smell of urine and the like), the drop on a few drops of soy sauce steamed fish you can enjoy 啦!
VII
Steam Dangeng how do we go in the end, according to what I say do not go wrong. 100% satisfaction rate. The method is as follows;
First, preparation; bowl 2, a dozen eggs, one for the Egg, steamer, orCookingPot 1.
Salt, chicken, white pepper, sesame oil, chopped green onion.
2, production; 1 wash pot boil water. 2 eggs into a bowl with chopsticks broke up (requires egg hit the
The surface of the bubble can be a lap). 3, in the Egg of the bowl into the salt, chicken, white HU
Pepper powder, and into the capacity of water allowed to the water temperature dropped to 60 degrees, it will lay the
Egg poured into a bowl, while down side Stir gently with chopsticks. 4, the Egg into the steaming bowl
Pot (water must be open when placed in), wait 5-6 minutes after the steam well, out of
After the pan sprinkled with chopped green onion, Linru a few drops of sesame oil and serve can be enjoyed.
Raise two points in particular should pay attention to, first, the water must be boiled Egg; must be cooled to 60
Degrees can be dumped into the egg. Second, the proportion of eggs and water points, 25 percent for the eggs, water points, 75 percent, which can be regarded as an Egg of the Golden Ratio. Egg, of course, when the amount of water may be according to their own hobbies, this point and the Egg is the same as salt increases the number of truth.
A friend I said you do these Egg helpful? Now I'm not going to cook when I am ready to cook steamed eggs, but also look according to my method you try, please do not use if doing a madman's eyes look at me on the trip, ah!
VIII
Baby do egg soup:
Is best to remove the egg white to stay broken up with a little egg white and egg yolk (protein, easy to allergies, eat a best before their first birthday) can be steamed (egg yolk contain toxins as a high boiling point, reduce the toxins) If the baby 6 month that can add a little sesame oil and a littleSauceDo not salt (salt will increase the burden on the kidney)
You can also teach you to do a few practice Dangeng baby to eat, my baby very favorite:
1 Emerald Dangeng: egg yolk broken up + late + little fish, steamed vegetables
2 shrimp, mud Dangeng: egg yolk broken up + shrimp steamed soil mix
3 Starch Dangeng: egg yolk dispersed + dilute starch steamed
4 liver paste Dangeng: egg yolk dispersed + liver powder (available at the supermarket to buy liver powder, fresh liver toxins as only eat once a week preferably Otherwise, it will have the burden of the baby's kidneys, so it is still relatively safe to eat liver powder and practical .)
5 fruit Dangeng: egg yolk dispersed + D steamed fruit (fruit d best time of instant soup into the egg in order to maintain fruit vitamins.)
If you have a better heart of Germany with a baby that we can share what!
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