1. Prepare ingredients: appropriate amount of eggs. Choose the number of eggs according to the number of people eaten.
2. Prepare ingredients: carrots: appropriate amount, coriander: appropriate amount, small ham: appropriate amount, salt: appropriate amount, sesame oil: appropriate amount, pepper oil: appropriate amount, vinegar: appropriate amount.
3. Knock the eggs into a bowl, add an appropriate amount of salt, and beat them.
4. After whipping evenly, add warm water to the egg liquid in portions. The ratio of water to egg liquid is controlled at 1:1. If you want to eat something softer, you can add a little bit more water. If you want something more elastic, or shape the custard surface, you can add a little less water. Do not pour warm water at once, pour it in two to three times. After each addition of water, stir thoroughly and evenly before continuing to add water.
5. Use a filter to filter out the foam on the surface. If there is no small filter, use a spoon to skim off the foam on the surface.
6. Next, put cold water into a pot and steam over medium heat. Don't make a big fire during the steaming process to prevent the egg custard from becoming honeycomb if the firepower is too strong. Here is a little trick to share with you. A chopstick is placed between the lid and the pot to form an opening between the lid and the pot. The purpose of this is to circulate the steam inside and outside, and the steamed egg custard is very delicate.
7. About ten minutes after the pot is boiling, the egg custard is ripe. The steaming time will be related to the number of eggs you add, so it is not static. But there is a way to check whether the egg custard is mature, you can write it down and you can easily grasp the steaming time. Using a toothpick, insert the custard. The toothpicks can stand vertically in the custard to prove that they are fully mature. If the toothpicks are staggered, it means that they are still ill-equipped.
8. While waiting for the egg custard to mature, let's make a look. First cut out the shape of a small fish with carrots.
9. Cut the small ham into round slices, then divide the round slices into four to make fish scales. A grain of black sesame seeds makes the fish's eyes.
10. Put the small fish on the mature egg custard, then use coriander to make water weeds, and green onion rings to make blisters. Mix the vinegar, pepper oil, and sesame oil into the sauce and use a spoon to slowly pour on the surface of the egg custard. Do not pour the sauce too fast, so as not to damage the shape. I have a detailed description of the preparation method of pepper oil in the recipe "Fine Cucumber". If you are interested, you can find it in that recipe. The egg custard made with the above tips is delicate and tender.
11. The egg custard made with our imagination is full of new ideas.
12. Fish is happy most of the time, because TA’s memory is only 7 seconds, I am willing to be like a fish, I can forget the sadness as soon as I turn around.
13. Hurry up and make a customized egg custard.
Tips:1. Add water to the egg liquid in batches. Be sure to use warm water.
2. Put cold water into a pot and steam over medium heat. Don't make a big fire during the steaming process to prevent the egg custard from becoming honeycomb if the firepower is too strong.
3. Put a chopstick between the lid and the pot to form an opening between the lid and the pot. The purpose of this is to circulate the steam inside and outside, and the steamed egg custard is very delicate.
4. The method to check whether the custard is mature: use a toothpick to insert the custard. The toothpicks can stand vertically in the custard to prove that they are fully mature. If the toothpicks are skewed, it means that they are still too hot.
