CHINESE STEAMED EGG CUSTARD DESSERT RECIPE RECIPES
STEAMED EGG CUSTARD RECIPE - SIMPLE CHINESE FOOD
Although the egg custard is very simple to make, it will miss if it is not easy to make. Either the steamed custard has honeycombs, or the steamed custard is too old and does not taste tender. If you want to achieve the perfect custard standard: smooth and delicate, without too many pores, smooth and easy to digest, you need a secret book, hurry up and learn it.
Provided by Coke with or without sugar
Total Time 10 minutes
Yield 1
Number Of Ingredients 4
Steps:
- Beat the eggs into a bowl and set aside
- Put in the same amount of cold water as the egg (do not use cold water, there will be bubbles), if you are not sure about the amount, you can use half an eggshell to fill twice.
- Season with a pinch of salt
- Add a little cooking wine to remove fishy
- Use chopsticks to break up the egg liquid until the egg white and egg yolk are evenly mixed together. There should be no large lumps of coagulation. Vigorous stirring or long-term stirring of the egg liquid will cause the egg liquid to bubble
- Use a strainer to filter out bubbles to ensure that the liquid surface is smooth and flat, so that the steamed egg custard will be smooth and tender
- Pour the filtered egg liquid into a small stewing pot, and use a spoon to remove a few bubbles on the surface
- Cover with a lid (you can cover with plastic wrap for steaming in a bowl), put it in a steamer, heat up on high heat, when the water in the steamer boils, turn to a low heat, and steam for about 8-10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy
STEAMED EGG CUSTARD RECIPE - SIMPLE CHINESE FOOD
Although the egg custard is very simple to make, it will miss if it is not easy to make. Either the steamed custard has honeycombs, or the steamed custard is too old and does not taste tender. If you want to achieve the perfect custard standard: smooth and delicate, without too many pores, smooth and easy to digest, you need a secret book, hurry up and learn it.
Provided by Coke with or without sugar
Total Time 10 minutes
Yield 1
Number Of Ingredients 4
Steps:
- Beat the eggs into a bowl and set aside
- Put in the same amount of cold water as the egg (do not use cold water, there will be bubbles), if you are not sure about the amount, you can use half an eggshell to fill twice.
- Season with a pinch of salt
- Add a little cooking wine to remove fishy
- Use chopsticks to break up the egg liquid until the egg white and egg yolk are evenly mixed together. There should be no large lumps of coagulation. Vigorous stirring or long-term stirring of the egg liquid will cause the egg liquid to bubble
- Use a strainer to filter out bubbles to ensure that the liquid surface is smooth and flat, so that the steamed egg custard will be smooth and tender
- Pour the filtered egg liquid into a small stewing pot, and use a spoon to remove a few bubbles on the surface
- Cover with a lid (you can cover with plastic wrap for steaming in a bowl), put it in a steamer, heat up on high heat, when the water in the steamer boils, turn to a low heat, and steam for about 8-10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy
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- Wrap it with cling film, steam for 8 minutes, then remove from heat and let it set for 15 minutes. Enjoy!
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This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
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Total Time 1 hours 10 minutes
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Calories 130.4 calories per serving
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Reviews 4.5
Total Time 1 hours 10 minutes
Category Desserts, Custards and Puddings
Calories 130.4 calories per serving
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
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Grate a 1-inch piece of ginger into a coffee filter. Press juice into the custard mixture and mix till combined. 6. Divide mixture between 3 small bowls. 7. Put tinfoil over each bowl. 8. Place the bowls into a pre-heated steamer and steam for 5 minutes over medium heat.
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CHINESE STEAMED GINGER EGG CUSTARD | EAST MEETS KITCHEN
Grate a 1-inch piece of ginger into a coffee filter. Press juice into the custard mixture and mix till combined. 6. Divide mixture between 3 small bowls. 7. Put tinfoil over each bowl. 8. Place the bowls into a pre-heated steamer and steam for 5 minutes over medium heat. Turn off the steamer and leave custard in for another 5-7 minutes.
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