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44 lines
1.6 KiB
Markdown
44 lines
1.6 KiB
Markdown
# Steamed Egg Custard Recipe
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Steamed Egg Custard is a simple, quick, and easy dish to prepare, with a cooking time of approximately 15 minutes. It is suitable for chefs with a home steam oven.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Eggs
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- Table salt
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- Cooking oil
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- Light soy sauce (optional)
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- Steam oven
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## Measurements
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For 1 serving:
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- 1 egg
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- 1g table salt
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- 5ml cooking oil
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- 6ml light soy sauce / Weijixian (optional seasoning)
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## Instructions
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- Crack one egg into a bowl and beat it well.
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- Add purified water at 60°C, 1.0-1.5 times the volume of the egg, and mix well.
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- Less water within the correct range results in a firmer texture, while more water results in a softer texture.
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- Note: Outside the recommended range, too little water makes the texture too firm, and too much water makes it too watery.
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- Add 1g of table salt.
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- Salt plays a crucial role in enhancing the base flavor and aiding coagulation.
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- Add 5ml of cooking oil.
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- Strain the egg mixture to remove foam (optional; skipping this step may result in an unappealing appearance due to air bubbles).
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- Ensure the steam oven's water tank is sufficiently filled (if unsure, fill the tank completely).
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- Place the bowl containing the thoroughly mixed egg mixture into the steam oven.
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- Set the temperature to **100°C** and steam for **10 minutes**.
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- Open the steam oven (Caution: Steam may be released instantly upon opening; open slowly).
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- Serve (you may add light soy sauce for seasoning).
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- Enjoy.
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## Additional Notes
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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