1. Break the shell of the egg into a steaming bowl, add salt,
2. Use chopsticks or a manual whisk to stir into egg liquid, then add 1.5 times the amount of warm water and stir evenly, and use a spoon to skim the bubbles (in order to prevent the steamed product from appearing in a honeycomb state)
3. Peel the carrots, wash and cut into slices, about 0.3 cm thick, carve out the carrot flowers with a mold.
4. Boil the cut carrot flowers in boiling water
5. Fish out for use
6. Put the beaten egg mixture into another boiling water pot, cover the bowl with a lid or plastic wrap, cover the pot again, and steam for 10 minutes on medium heat.
7. When the surface of the egg is solidified, put the blanched carrot flower on top of the egg, cover the pot and continue steaming for about three minutes.
8. After cooking, add sesame oil or light soy steamed fish drum oil to taste according to your own taste, and eat it while it is hot! The custard is tender and smooth, especially with the cute carrot flower shape, kids love it very much!
Tips:1. When steaming egg custard, the ratio of egg to water should be 1:1.5 or 1:2,
2. You can add sesame oil or light soy steamed fish drum oil to season according to your own taste
3. The tender custard can be eaten by babies! However, it is best for babies under one year old to eat without adding any seasonings, including salt
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