Egg Pudding

Egg Pudding

1. Add white sugar to pure milk.

2. Heat on low heat, mix until melted, and let cool.

3. Beat the eggs.

4. Sift the egg liquid.

5. Add the cold milk and use chopsticks to gently stir in a clockwise direction.

6. Sift the milk and egg liquid again.

7. Slowly pour the milk and egg liquid along the side of the plate.

8. Pour cold water into the steamer and steam on low heat.

9. Cut carrots into shreds and prepare them in shape.

10. After ten minutes, shake the plate with your hands, and the surface has solidified. It's ready to be out of the pot.

11. Re-dress according to the size of the plate, put the plate in the steamer and heat it up again.