2. Take an egg and beat it in the bowl.
I don't know how much water to add to make egg custard. Here is a particularly tricky method. Leave half a big egg shell after opening the egg, which will have a special effect later.
4. Prepare a cup of warm water at 30℃. Warm water at 30℃ is not hot at all, but it feels a little warm.
In this step, the eggshell will be reused. Fill the eggshells with warm water and pour in three eggshells.
6. Stir the egg mixture evenly. It's best to sift after beating, otherwise it will wrinkle and have many small bubbles after steaming.
7. put it in a steamer and cover the custard with a plate. After the water is boiled, put it on the pot and steam it on low heat 12 minutes or so.
8. When steaming, let's pour the vegetable sauce on the custard, turn the pan to low heat and brush it with a thin layer of oil.
9. Pour in diced vegetables, stir-fry for a while, add a little water and bring to a boil. It is best to boil cabbage leaves before adding them, which can minimize the loss of vitamin C.
10, mix juice and 5g starch into 50g water, and stir evenly.
1 1. Pour in the stirred starch water, then boil it over high fire until the water is dry and the sauce becomes sticky.
12, after the sauce is ready, pour it on the steamed egg custard, and it is finished.