Steamed egg custard with caviar

The combination of the tender steamed egg custard and caviar instantly becomes tall. ————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing! (Original recipe, please do not plagiarize)

Ingredients

Eggs 4

Salt 4 grams

Warmwater 400 grams

Caviar 40 grams

Cooking Instructions

Add 4 grams of salt to warm water and melt (play a role in coagulating the egg liquid)
Take out four eggs
Beat into a glass of water
Whip the eggs thoroughly
Skim off the foam
Pour into 4 bowls
Cover with plastic wrap and prick the hole with a toothpick
After the water is boiled, steam in the pot
Steam on high heat for 9 minutes, then turn off the heat and simmer for 3 minutes
Out of the pan, there is no need to add light soy sauce, because the caviar is already salty
When the surface is not particularly hot, add caviar (caviar is afraid of high temperatures)
Tender custard, served with crunchy caviar, premium
Like a big red flower
Stir it to make the taste more even