Egg custard is steamed in a pot over low heat for about ten minutes to cook. Egg custard is a homemade dish made from eggs that is delicate and smooth. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body. It has the effect of brain-health and intelligence, protecting the liver, preventing arteriosclerosis, preventing cancer, slowing down aging, and beautifying the skin.

Method of production:

Fresh egg. Knock into a bowl, use a whisk to disperse, add a very small amount of salt to mix, this time the egg will be thinner than before, yellow. Add a small amount of water. Preferably lukewarm water. Cold water is not so good, hot water is even worse, as soon as you rinse it in, it will become egg flowers.

Add a small amount of oyster sauce to the water and mix it into the egg mixture. Then add a small amount of lard. Boil a pot of water, put on the steamer compartment. After the water must boil, and then put the egg on the steam compartment, and then open a small fire, the lid of the pot must leave a gap, do not cover tightly. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old. About 10-15 minutes can be.

Cooking tips:

The amount of cool white water determines the degree of tenderness of the custard, the more water the custard the more tender, but not too much ah, too much will not be shaped. It is very important to beat the egg liquid evenly, if you do not beat evenly, the color of the egg custard yellow and white, the appearance is not good.

The steaming time depends on the amount of egg and water, and it is best not to use raw water to steam the custard, I cold water into the pot steamed nearly 20 minutes to the surface of the egg solidified after turning off the fire and simmering for 3 minutes.