1. The main ingredients.
2. Add appropriate amount of salt to beat the eggs, add 45 degrees of warm water and stir evenly. The ratio of egg liquid to warm water is 1:2, and the foam is removed.
3. Bring the water to a boil on high heat, put the egg mixture in the medium heat and steam for 8 minutes, the egg mixture is completely solidified, and set aside for later use.
4. Add the right amount of butter to the pan over medium heat.
5. Pour in the minced beef and stir fry.
6. When the beef is cooked, add some boiling water, bring to a boil, add wet starch to thicken (not too much wet starch, just a little bit sticky).
7. Then turn off the heat and mix in an appropriate amount of salt, sugar, black pepper, and MSG and mix well.
8. Finally, pour the prepared glutinous juice on the custard.....
9. A combination of Chinese and Western, suitable for all ages, fresh and smooth steak-flavored egg custard...
10. The time to control the steamed egg is the king egg. I used three eggs, one egg liquid and two warm water. Steamed on medium heat for 8 minutes, the custard came out perfectly.
