1. Wash broccoli, break it into small petals, put it in a pot with a lid, add chopped garlic and olive oil, stir-fry it slightly, then put it in the stock, cover it, and stir-fry for about 2 minutes. 2. The eggs must be mixed evenly, and it is best to filter them with a thin net, so that the finally steamed custard is very delicate. 3. The first step is to break the cooked broccoli, pour 1 ml of broth, then add milk and whipped cream and mix well. 4. Gently pour the egg mixture into step 3 and mix well, add salt and soy sauce (a little). 5. Preheat the oven for 17 degrees, pour the evenly mixed egg liquid into a small bowl, put the small bowl into a larger container, and inject hot water into the container (reaching the height of 7 or 8 minutes of the small bowl), put it in the oven, bake for about 3 minutes, and insert the egg custard with a bamboo stick, if there is no transparent liquid oozing out.