Follow the three tips to make a thick fragrant and smooth egg soup -- stewed egg with milk(zun xun ge xiao mi jue zuo chu nong xiang si hua ru kou ji hua de dan geng niu nai dun dan )

Follow the three tips to make a thick fragrant and smooth egg soup -- stewed egg with milk

Introduction:

"I've made this kind of milk stewed egg before, and the menu hits as high as 600000, but I always feel that the PP is not good, so I just want to shoot it again. This time the milk stewed egg can be said to be the original upgrade, specially added mango and Honey Almond, also made a beautiful shape. Rich egg milk aroma and fruit aroma blend with each other, sweet but not greasy, strong fragrance silky, no matter from the appearance or taste are better. Stewed egg with milk, also known as egg soup, is a sweet and delicious dessert. Stewed eggs with milk and egg are fragrant, smooth and delicate. It tastes simple and delicious. People can't eat enough, but they are full of happiness. Stewed egg with milk can nourish the face, nourish the Yin and blood, strengthen the body, and is easy to digest. It is suitable for all ages to share. It's not difficult to make egg soup with smooth appearance and smooth taste. In fact, as long as you follow the following tips, even novices with zero cooking skills can easily handle this dessert. 1, the egg milk must be filtered out of the foam with the filter screen, so that the surface of egg milk is smooth and smooth, so that the egg custard steamed out will not have ugly honeycombs. 2. Pour the egg milk into the bowl, seal it with a layer of preservative film, and prick a few holes on the surface with toothpick. Add preservative film is to lock the steam, prick a few holes is to let the steam circulation flow, so that the steamed egg soup is delicate and smooth. 3. 250 ml milk with 2 local eggs (3 local eggs can be used if they are too small), steam over medium high heat for 15 minutes; if you like the thick taste, reduce the milk appropriately. "

Production steps:

Step 1: prepare native eggs, pure milk, sugar, mango, honey and almond.

Step 2: beat the eggs into liquid and prepare the milk.

Add 3 tbsp of egg sugar to dissolve.

Step 4: filter the beaten egg liquid through a sieve once.

Step 5: pour the milk into the egg, stir in one direction until well distributed, wait for 3 minutes, and let the two liquids dissolve.

Step 6: then filter the milk and egg liquid with a sieve once, and slowly pour the filtered milk and egg liquid into the bowl.

Step 7: cover the surface of the bowl with plastic film, and prick a few small holes on the surface with toothpick.

Step 8: prepare diced mango and almonds.

Step 9: put cold water in the pan, put the bowl in the steamer and cover it.

Step 10: steam over high heat for 15 minutes, then tear off the preservative film.

Step 11: arrange the diced mango and almonds.

Materials required:

Native eggs: 2

Pure milk: 250ml

Mango: 1

Honey Almond: 10

Sugar: 2 tbsp

Note: 1, it is best not to use frozen eggs and milk to do stewed eggs, with frozen milk and eggs do stewed eggs, sometimes out of uneven color effect, affect the visual, but not affect the taste. 2. It's best to use Canon's preservative film. Some brands are too thin to break. 3. Different materials of containers for egg soup need different time, so we need to grasp it by ourselves. 4. The amount of sugar can be put according to your usual preferences. 5. Summer can be cool, put in the refrigerator for a while to eat, more delicious.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Zun Xun Ge Xiao Mi Jue Zuo Chu Nong Xiang Si Hua Ru Kou Ji Hua De Dan Geng Niu Nai Dun Dan