Steamed egg custard

Cooking Instructions

1. Beat the eggs and sift them

   

2. Melt with warm boiled water and salt

   

3. Add the egg mixture and stir well, skimming off air bubbles and foam

   

4. Seal the high-temperature plastic wrap and prick a few small holes in the plastic wrap with a toothpick, and steam it over medium high heat for 15 minutes

   

5. After steaming, it will be in a mirror state (I forgot to shoot this step today, and replaced it with the previous one)

   

6. Drizzle with soy sauce, vinegar, and clear oil (oils such as heated peanut oil) and sprinkle with chopped green onions

   

7. The egg custard is fresh and smooth with a pudding-like texture

   

8. The perfect egg custard is steamed without pores, and the effect of digging out with a stainless steel spoon is better when made before