# 亚米食谱 ## 北鼎 #
Egg custard has always been a difficult hurdle for me to overcome. The failure rate is very high. Even after passing through a filter and adding plastic wrap, it is still easy to get old or flocculated. The picture is the egg custard I simmered in the 北鼎 health pot last year. There were obvious holes. Later, after Super Mom reminded me that it might have been too long, I reduced the time appropriately, and it was much better, but it was not what I thought. desired silky texture.
This time, the egg custard stewed in the steamer of 北鼎 really surprised me. The texture is absolutely amazing, invincible and silky, and there is no hollow at all. Here's how I do it:
1. Beat two eggs and add about one cup of water. If you use the glass liner of the steamer, add the height as shown in the picture.
2. Use a strainer for the egg liquid, so that the eggs will be smoother;
3. Season with salt, sugar and chicken essence;
4. Cover with plastic wrap and cover with glass lid;
5. Slow cook function for 18 minutes.
It came out silky smooth. Add a spoonful of seafood soy sauce and chopped green onion to dry up a bowl of rice.
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# 亚米食谱 ## 北鼎 #
鸡蛋羹以前一直是我很难跨越的坎，失败率很高，就算是过了滤网、加了保鲜膜，出来依然容易老或者呈现絮状。图就是我去年用北鼎养生壶炖出来的鸡蛋羹，出现了明显的洞孔，后来经过超妈的提醒，可能是时间太久，我就适当减少了时间，好了很多，但还不是我想要的丝滑质地。
这次用北鼎的蒸炖锅炖出来的鸡蛋羹真的有惊艳到我，这个质地绝了，无敌丝滑，完全没有空洞。以下是我的做法：
1. 两颗鸡蛋打散，加水的量是一个cup左右，如果用蒸炖锅的玻璃内胆，就加图中的高度。
2. 蛋液用滤网，这样出来的鸡蛋比较顺滑；
3. 盐、糖、鸡精调味；
4. 盖上保鲜膜后盖上玻璃盖；
5. slow cook功能18分钟。
出来就是丝滑的质地了。加一勺海鲜酱油和葱花，可以干掉一碗米饭。
