Custard

Custard

1. The net weight of 3 eggs after shelling is 150-170g, the steaming bowl is 17cm in diameter and 6cm in height

2. Stir eggs with salt

3. Add the chicken broth and stir gently

4. Use a fine sieve to filter once, and you will find unscrambled egg whites

5. Strain again, this time directly into the steaming bowl, the egg liquid should already be in a smooth state at this time, if there are sporadic bubbles on the surface, use a kitchen paper towel to stick it off.

6. The plastic wrap of Wankou Bao is tight. The plastic wrap cannot fall on the egg liquid. If you are worried about the safety of the plastic wrap, cover a plate.

7. Start steaming: If you use a steamer on the gas, turn the water to a low heat and then add the egg mixture, steam for 10 minutes, turn off the heat and simmer for 2 minutes. The steamer is steamed for 18 minutes without preheating, and then simmered for 2 minutes at the time.

8. The key to a delicate custard without pores is to cover the mouth of the custard with plastic wrap and steam it over a small fire. Note that with steaming bowls of different sizes and depths, the time will be slightly different. This can only be mastered by trying several times by yourself.

9. As long as there is chicken soup, I definitely don't want to steam it with clean water. The taste will be too bad. Steamed with chicken soup will taste like custard when I was a child.

10. The egg custard steamed in chicken soup does not require other seasonings except salt.

11. If you make the meat smelt when you make it, you can also freeze it and prepare it. Use a little chicken broth to heat the meat smelt, pour a little water and starch to collect the juice, and pour it on the custard. It's not worth doing it exclusively.

12. Steamed in plain water will be lighter, use a little cooking oil + light soy sauce to cook and then top it for seasoning