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How to make steamed egg custard tastier? Master these cooking tips
The protein in eggs coagulates at 60°C to 70°C. When steaming, if the heat is high and the steam is fierce, the temperature of the outer layer of the egg mixture will rise rapidly, causing too great a temperature difference between inside and outside. When the inner egg mixture coagulates, the outer layer dehydrates into a honeycomb pattern. Therefore, to make good steamed egg custard, you need to master three points: 1. Temperature: stir the egg mixture with warm water, and steam over medium heat after the water comes to a boil. 2. Time: steam for another 8 minutes after the water comes to a boil. 3. Ratio: the ratio of egg mixture to cold water is 1:2. The water must come to a boil first, then place the egg mixture on the steaming rack, and then turn
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How to bake and shape Gastrodia elata after steaming and boiling
Place the Gastrodia elata taken out after steaming and boiling on a pre-prepared kang (heated brick bed). The temperature on the kang should initially be 50-60°C. After baking for 2-3 hours, raise it to 70-80°C. When it is 60-70% dry, take it out and flatten it with a wooden board. Finally, bake it over charcoal fire with sulfur until completely dry, and it becomes commercial Gastrodia elata. Sun-drying can also be used for processing, but the time required is too long, so it is rarely used. Generally, drying over a high fire is better. Practice has proved that Gastrodia elata steamed in a basket is the best, while the quality of that boiled in water is poorer.
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Home-style recipe for steamed Jiali fish, simple and delicious
Cuisine: Fujian cuisine [Ingredients]1 fresh Jiali fish (about 1000 g), 15 g preserved winter vegetable, 12 g white scallion, 5 g shredded ginger, 25 g Shaoxing wine, 10 g white soy sauce, 4 g monosodium glutamate (MSG), an appropriate amount of meat stock. [Method](1) Remove the scales, gills, and internal organs from the Jiali fish, then wash it clean. Make 3 horizontal cuts on each side of the fish's back and place it in a bowl. (2) Cut the white scallion into 6 cm long sections, soak and wash the preserved winter vegetable clean, spread them together with the shredded ginger over the fish, then add the meat stock, Shaoxing wine, and white soy sauce
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How to cook long-snout catfish deliciously? Home-style recipe for steamed long-snout catfish with rice powder
Cooking category: Steamed dishes Cuisine: Anhui cuisine Ingredient category: Fish Taste: Light Suitable season: Summer Color, aroma and taste: Steamed wrapped in lotus leaves, filling the air with a delicate fragrance, the fish is plump and tender, making it a summer seasonal dish. It also has the effects of tonifying the middle and boosting qi, strengthening the spleen and opening the appetite, and clearing yin. Main ingredients: long-snout catfish, fried japonica rice powder, lotus leaves Auxiliary ingredients: Shaoxing wine, soy sauce, doubanjiang, salt, sugar, scallion, ginger, sesame oil Method: 1) Clean the long-snout catfish, remove the flesh from both sides, and cut into small oblong
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How is oven-steamed fish made?
Ingredients: half a fresh mandarin fish; if many people are eating, use a whole one. Shredded scallions (two scallions), shredded ginger, light soy sauce, spicy soy sauce, cooking wine, salt, sugar. Method: Preheat the oven to 425F. Wash the fish, smear a layer of vegetable oil on both sides, then place it in a fish dish of suitable size, cover with aluminum foil, seal the edges well, put it in the oven and bake for 20 minutes, then take it out. Remove the aluminum foil and spread the shredded scallions over the baked fish. In another pan (medium heat), add vegetable oil and shredded ginger, fry until fragrant, add cooking wine, light soy sauce, spicy soy sauce, salt, a little white sugar and an appropriate amount of water, bring to a boil, and pour over the shredded scallions
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Steamed Fish
Ingredients: 1 whitefish (about 800 g), 5 g cooked ham slices, 25 g bamboo shoot slices, 4 dried shiitake mushrooms (soaked), 50 g diced pork back fat, 20 g Shaoxing wine, 5 g refined salt, 1 g each of soy sauce, scallion knot and ginger slices, 50 g chicken stock. Method: (1) Clean the fish, blanch it in water at about 80 percent boiling heat, remove and drain, gently scrape the mucus off the fish with a knife, rinse clean with water, and cut off the tail with a knife at the 2/3 point of the fish body; (2) Place the fish in a steaming basin, put the bamboo shoots on top of the fish
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What is the best way to eat sea fish? Steaming or clear-simmering is the first choice
Sea fish contains a large amount of protein, vitamins, trace elements and minerals, and especially contains lecithin and a variety of unsaturated fatty acids. Lecithin helps remove plaques from blood vessel walls. Unsaturated fatty acids can lower blood lipids, improve the blood clotting mechanism, and increase high-density lipoprotein without increasing triglycerides, thereby reducing the formation of cardiovascular and cerebrovascular thrombi and preventing arteriosclerosis. It makes sense for people with high blood pressure to eat more sea fish. There are many ways to cook sea fish, including boiling, steaming, braising in soy sauce, clear-simmering, deep-frying and so on
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The recipe and detailed preparation steps for Three Fresh Steamed Dace Fish Balls
The so-called "three fresh" ingredients are loofah, king oyster mushroom and cloud ear fungus. Once combined with the flavor of dace, they better bring out its fresh sweetness, making this dish clean-tasting yet not bland, fresh yet not vulgar. Ingredients: one dace, loofah, king oyster mushroom, soaked cloud ear fungus, chopped scallions, diced cured meat, dried shrimp, cornstarch, pepper powder, chicken bouillon powder, etc. Method: 1. First fillet the dace, keeping the whole head, bones and tail aside for later use. 2. Cut the dace flesh straight into thin slices, add an appropriate amount of cornstarch, salt and pepper powder to the fish flesh, together with chopped scallions and cured
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How to make delicious shrimp steamed dumplings? A home-style recipe to share
Variety name: Shrimp. Main ingredients: 500 g strong flour, 250 g shrimp, 300 g pork, 250 g peeled winter bamboo shoots. Auxiliary ingredients: 10 g Shaoxing wine, 8 g white sugar, 6 g refined salt, 4 g monosodium glutamate, a little chopped scallion and chopped ginger. Category: Home cooking. Method name: Shrimp steamed dumplings. Process: 1. Wash and drain the shrimp, chop together with the pork into a paste; boil the winter bamboo shoots and cut into fine pieces, mix into the meat paste, add Shaoxing wine, white sugar, refined salt, monosodium glutamate, chopped scallion and chopped ginger, and mix into a filling. 2. Put the flour into
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Steamed Scallops with Garlic and Winter Melon: Rich Garlic Flavor, Tender and Full of Taste
Ingredients: 1000 g winter melon, 1000 g scallops, an appropriate amount of minced garlic. Method: Peel the winter melon, remove the seeds and cut it into 3 cm thick slices; remove the shells from the scallops, take the meat and wash it clean; place the cut winter melon slices on the bottom of a plate, put the scallop meat on top of the winter melon slices, add the minced garlic, and steam for 10 minutes. Features: Fresh and fragrant with a sweet taste, it can relieve summer heat and increase appetite.
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