Egg Custard
by Reading will break ten thousand books
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare ingredients
2. Take a small pot and beat in the eggs.
3. Beat the eggs.
4. Add warm water, note, the ratio of egg to water is 1:2. 1 egg 2 water. The water temperature is about 50°C.
5. Beat the water and eggs well
6. Add two spoons of salt
7. Half a spoon of MSG
8. A spoonful of chicken essence
9. Stir well
10. Filter out the scum, filter 1 or 2 times more.
11. Cover with plastic wrap, and be sure to seal it tightly.
12. Put it in the steamer and steam for 12 minutes.
13. After steaming, take it out, use a knife to mark out the lines, drizzle with Donggu first grade fresh, and sprinkle with chopped green onion. I made no green onion, what did you do?
