Steamed Hawthorn egg pudding soup(zheng shan zha ji dan bu ding geng )

Steamed Hawthorn egg pudding soup

Introduction:

"There should be two kinds of egg pudding. One is to add gelatin like gelatin, the other is to solidify solely by heating the egg. The egg pudding made in the oven needs to be heated with water. The basic materials are very simple: eggs, sugar and milk. Classic will add vanilla clip, caramel. Our egg soup is actually similar to the caramel pudding in the oven. I can't find a suitable small pot to boil caramel, but the big pan can boil less caramel. It's all used to stick the bottom of the pot. If I boil more, can I eat so much sugar? I like the sweet and sour hawthorn, so I use the fruit peel to heat the water and melt it in a small container, as a dip in the pudding. The taste is good. In addition, I once saw a book about pudding, and also mentioned that you can make pudding with an electric cooker or a steamer. The pudding in the rice cooker is heated slowly for 4-5 hours with the function of heat preservation! It's a long time. However, the advantage is that you don't have to look at it. Just look at it every hour. You don't have to be afraid that it will steam too much in a few minutes, and there will be big bubbles. Steamer version of pudding, in fact, how to look like "egg soup" ah! Finally, some recipes use more yolks, such as one whole egg and one yolk. But I only used one whole egg this time

Production steps:

Step 1: put all the ingredients in a bowl and stir well.

Step 2: sift the pudding solution through a sieve. This step is still necessary.

Step 3: sift twice or three times. This is the protein residue in the sieve after sieving. Sifting can make the taste delicate.

Step 4: after screening, the pudding liquid looks much smoother than that just stirred.

Step 5: seal the pudding bowl with plastic wrap to prevent water from dripping into the bowl when steaming. Make holes in the plastic wrap.

Step 6: bring to a boil over high heat, steam with hot water for 1-2 minutes, then turn to low heat for 40 minutes.

Step 7: dice the cortex moutan, put it into the container, heat the water, just before the cortex moutan.

Step 8: put the container into a hot water pot, heat it with water, and slowly stir the peel until it melts into Hawthorn pulp.

Step 9: refrigerate the pudding, take it out, draw a circle along the edge of the bowl with a knife, and then put the bowl in hot water for more than ten seconds. Cover the bowl with a plate, then put the pudding upside down on the plate and knock a few times. Finally, garnish with melted Hawthorn sauce.

Materials required:

Egg: 1 (49G peeled)

Milk: 83g

Juice powder: 7g

White vinegar: 1 / 4 tsp

Note: 1, "egg soup" to be steamed smooth, screening is very important. 2. The ratio of egg liquid and water (milk) is about 1:1.5. 3. When steaming, slow down the fire, otherwise it is easy to produce a lot of pockmarked bubble holes. 4. Steam time, not necessarily 40 minutes. Maybe sooner or longer. To control the time and heat, do not produce bubble eyes, do not have not yet steamed. If you're not in a hurry, steam it slowly over low heat, at least it won't form the surface of the moon. People also use electric cooker to keep warm for 4-5 hours, so it's OK to steam slowly. 5. White vinegar can remove the smell of eggs.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Zheng Shan Zha Ji Dan Bu Ding Geng