condiments

Eggs (of hens)

four

condiments

salt

Two grams

Xianxian

Someone's taste

evaporate

craftsmanship

Ten minutes

time consuming

unknown

difficulty

Steps of egg custard

Four fresh eggs of 1.

2 Add the same amount of water and two grams of salt as the egg, and open it evenly (you can add more water if you like to eat it tender).

3. Pass the beaten egg liquid through a rotating net to filter out the flocculent substances in the egg liquid (this step is very important, it determines whether the custard is silky and delicate. If there is no woven net, you can also use drawer cloth or stockings instead.

4 The filtered egg liquid (skimmed if there is foam) is obviously much more delicate.

Seal with plastic wrap, but poke five or six small holes in the plastic wrap with a toothpick. This is done to prevent distilled water from dripping on the egg liquid. When everything is ready, you can steam it in the pot (after the boiler boils, put the egg liquid in. Depending on the amount, steam for six to ten minutes. )

This is steamed with eggs and water in the ratio of 1: 1. It's a little old for me, so I suggest you put more water when making it. Well, if this can be steamed successfully, you can add your favorite food or marinade into it to make more delicious dishes with unique flavor (such as crab meat, clams with shells, etc.). ).