1. Slightly knock down the tip of the egg, then break it a little bit by hand, and pour out the egg liquid.
2. Use small scissors to cut the egg shell round and round along the hole, and then wash the inside and outside of the egg shell and drain it for later use (the base can be beaten out of the egg compartment of the refrigerator for use).
3. Take an amount of egg liquid and break up the egg liquid.
4. After the milk is melted with white granulated sugar, let it cool. (The amount of sugar is according to taste).
5. Pour the cold milk into the egg mixture and beat them together. If you are afraid of a bit fishy, you can put 1-2 drops of ginger water in it. The taste is just as beautiful.
6. Strain the milk and egg liquid at least twice with a strainer.
7. It becomes a delicate milk and egg liquid without impurities.
8. Pour it into the eggshell mold and look like it's full.
9. Cover the pan with plastic wrap under cold water. Remember to pot under cold water.
10. Steam on low heat for 15 minutes, remember to low heat.
11. The creamy and delicate egg pudding, with the flavor of the original shell, is it greedy for you? what.
Tips:.
