Milk stew
By VicentaLakin
Slippered eggs have always been my favorite on the table, but milk stew is not very hard to believe, and today it's easy to try. If you have some small skills and believe that you're going to be able to make a nice milk stew, you're going to share it with us now, and you're going to be interested in doing it better than I am。
Recipe Recommendations
- eggs of 2
- Sanyuan pure milk
- milk fragrance
- steamed
- ten minutes
- simple
Steps for Milk stew
1
Prepare the material。
2
Put eggs into egg fluid。
3
The milk is poured into the egg fluid and mixed evenly in one direction, waiting for three minutes to dissolve the two liquids。
4
The milk egg fluid was then filtered one time with a filter and slowly poured into the bowl。
5
The bowl is covered with film and a few small holes in the surface with toothpicks。
6
Cold water in the pot, bowls in the steam pan, lids on the lid, fires open, fires evaporate for 15 minutes。
7
Open the lid, tear off the film, wow, the fine, smooth milk stew and eggs will evaporate。Milk stew Make Tips
1. The egg and milk liquid must be filtered out with a filter to ensure that the surface of the egg and milk liquid is smooth and flat, so that the steamed egg custard will not have ugly hives.
2. Pour the egg and milk liquid into a bowl, seal it with a layer of plastic wrap, and use a toothpick to make a few small holes on the surface. The plastic wrap is added to lock in the water, and the small holes are made to allow the steam to circulate, so that the steamed egg custard is delicate, bubble-free and extremely tender and smooth.
3. It is best not to use frozen eggs and milk to make egg stewed. Using frozen milk and eggs to make egg stewed, sometimes there will be uneven color, which affects the vision, but does not affect the taste.
2. Pour the egg and milk liquid into a bowl, seal it with a layer of plastic wrap, and use a toothpick to make a few small holes on the surface. The plastic wrap is added to lock in the water, and the small holes are made to allow the steam to circulate, so that the steamed egg custard is delicate, bubble-free and extremely tender and smooth.
3. It is best not to use frozen eggs and milk to make egg stewed. Using frozen milk and eggs to make egg stewed, sometimes there will be uneven color, which affects the vision, but does not affect the taste.