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鸡蛋羹口感润滑,又好消化,是一道家常的“滋补菜”。想让鸡蛋羹更加嫩滑营养,加点豆浆也是个好办法。我们知道,在鸡蛋液中加入牛奶,以1∶1的比例搅拌均匀,倒入带盖的碗中上屉蒸10分钟,就能得到爽滑细嫩如娃娃脸一样的蛋羹。其实,在鸡蛋液中加入豆浆,也能做出同样效果,而且风味更加独特。因为豆浆中含有大量的钙,这些钙能增加蛋液的持水性,因此蒸出来的蛋羹格外水嫩细滑。
Egg soup taste lubrication, and good digestion, is a homely “nourishing food ”. Want to make the egg soup more smooth nutrition, add some milk is also a good idea. We know that by adding milk to the egg mixture, stirring it evenly in a ratio of 1: 1 and pouring it into a covered bowl for 10 minutes, you can get a custard with a smooth, delicate look like a baby’s face. In fact, the addition of soy milk in the egg can also make the same effect, but the flavor is more unique. Because soy milk contains a lot of calcium, these calcium can increase the water holding capacity of the egg, so steamed egg custard is particularly supple and smooth.