I am a large fan of steam egg or custard, specially when they are soft together with silky similar tofu. So far, in my pursuit for the perfect egg custard, the Japanese Chawanmushi (Egg Custard) had e'er been the i that produced the softest together with silkiest texture. I was trying difficult to accomplish similar resultant inward my normal Chinese cooking style...always close...but to no avail. It was until I attempted this Cantonese Double Boil Egg Custard inward Hua Diao 广式花雕煲仔蛋. I was enlightened. How easy! Who knows?....The double boil method could cause got helped?
Nevertheless, I was excited yesteryear the resultant of this Cantonese Double Boil Egg Custard inward Hua Diao 广式花雕煲仔蛋 equally my trouble solid unit of measurement members commended that the halt production was akin to egg tofu. Essentially, it was nevertheless the simplicity to laid that won me over!
Recipe adapted from Le Creuset HK YouTube Video
Ingredients (enough for iv pax amongst steamed rice together with other dishes) :
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- 4 eggs
- 3 pcs of dorsum bacon (cut to pocket-size fleck size)
- 4 pcs of shiitake mushroom (thinly sliced)
- 2 stalks of saltation onion (finely chopped)
- 2 stalks of coriander (finely chopped)
- 500 cc warm water
Seasonings :
- 3 tbsp Shaoxing Hua Diao vino 花雕酒
- 1 tsp sesame oil
- 1/2 tsp anchovies seasoning powder
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Crack iv eggs into large bowl.
- Pour 500 cc warm H2O into bowl.
- Add seasonings.
- Hand vanquish mixture till it plough pale yellow.
- Sieve beaten egg mixture into a pocket-size pot (I used a eighteen cm pot).
- Spread sliced mushrooms evenly inward pocket-size pot.
- Spread bacon bits into egg mixture equally well.
- Arrange a bamboo mat at the base of operations of a large pot (I used a 26 cm pot).
- Cover lid of pocket-size pot together with house into large pot. Add H2O into large pot till 1/3 filled.
- Cover lid of large pot. Turn on medium oestrus for 10 to xv minutes (if using induction cooker) or 25 to xxx minutes (if using ceramic cooker). Do complaint that the length of fourth dimension is besides dependent land to size together with type of pots used. The bigger together with thicker the pot, the longer fourth dimension required for cooking.
- Remove pocket-size pot from large pot when egg custard is cooked. Garnish amongst finely chopped coriander together with saltation onions.
- Serve whilst hot.
Try this Cantonese Double Boil Egg Custard inward Hua Diao 广式花雕煲仔蛋 if you lot similar tofu-like egg custard.
Cantonese Double Boil Egg Custard Inwards Hua Diao Vino 广式花雕煲仔蛋
4/5
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