Fish and Egg Custard
by Xuan Yu_
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare five eggs
2. Beat the eggs into egg liquid, add salt, and mix well in the same direction
3. Prepare a bowl of warm water, the ratio of water to egg liquid is 1:1, pour the warm water into the egg liquid three times, and stir evenly each time.
4. Use a sieve to filter the egg liquid until there are no bubbles on the surface of the egg liquid. If there are still bubbles after filtering, use a spoon to pick out the bubbles.
5. Steam in a pot with cold water over medium heat for 15 minutes, put a chopstick between the lid and the pot
6. During the steaming of eggs, carve two fish with carrots and cut ham sausage into four to make fish fins.
7. Take out 15 minutes later, put fish, parsley for waterweed, ham sliced into two starfish, add a bowl of juice, pour in custard, and the delicious and nutritious fish custard is ready.
Tips:1. Pour the egg liquid twice with warm water and stir evenly.
2. When steaming at medium heat, there will be honeycombs when steaming egg custard against high heat.
3. Put chopsticks between the lid and the pot.
4 Use a toothpick to insert the custard vertically without shaking, indicating that the custard is cooked.
5. If the fire power of my family is also relatively high, steam for 10 minutes, and steam for 15 minutes at my home.
6. Use minced garlic, vinegar, sugar, soy sauce, and sesame oil to make a bowl of juice. Heat the oil in the pot, pour the oil into the bowl of juice, stir evenly, and pour in the custard, so that the egg will be more fragrant and flavorful.
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