One day, I saw an article in the newspaper called "Egg Milk Soup", and my mouth was watering.

Look at the information and practice carefully, it's quite simple, and then search online, cold! It turns out that the so-called egg custard is the "double skin milk" from snacks to big ones in Guangdong! ! ! I suddenly sweated a big drop. The well-known Cantonese dessert "Double Skin Milk" has been eaten for more than 20 years and always thought it was difficult to try, but it turned out to be quite simple after reading the tutorial carefully. However, "it is easy to stew two skins with one egg", and it is even more difficult to make two perfect milk skins. Forget it, let's simplify it, get rid of the process of making skin, and go straight to the "stewed egg white with milk" we have determined. If cooked well, it tastes just as delicious. Who cares about those two layers of humble milk skins?

The spirit of innovation has re-emerged. If you don't want to make an ordinary traditional stewed egg, you can buy strawberries and make a beautiful stewed egg with fruit particles of one color! Even if you don't put it in an egg, it is also a good decoration choice! Ok, let's get ready and get to work!

material

Ingredients: 2 eggs;

Accessories: a box of instant milk, sugar, fruit granules.

Stewed eggs with milk and fruit

1

Knock a small hole in the top of the egg, and the egg white will flow out, leaving the yolk.

2

Take 180 ml milk, add appropriate amount of sugar, and "dice" it in the microwave oven until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while and wait until it cools down before using it.

three

Stir warm sweet milk and egg whites until completely uniform, and skim off the foam.

four

Pour the fruit and the mixed 1/2 milk into the container. (Because the fruit will float, first pour in 1/2 milk and fruit. )

five

After boiling the water,

Steam in water for about 5 minutes, then slowly pour in the remaining milk after a little solidification, and then steam until solidification.

six

We'll decorate it when we're done. Okay.

skill

Note: use a small fire when steaming, not a big fire, or it will fail! More importantly, always observe by the hearth, and insert and take out a toothpick when possible to see if it is completely solidified. Be sure to stew it carefully and patiently. Finally, don't waste egg yolk. You can use the remaining 70 ml of milk to make braised eggs in the same way.