Luncheon Meat and Egg Custard

Luncheon Meat and Egg Custard

1. Beat two eggs

2. Add about 1 gram of salt to the cold white boil and stir until the salt melts

3. Mix light salt water and egg liquid, mix well with chopsticks

4. Sift the egg liquid to remove the fascia in the egg liquid

5. Pour the filtered egg liquid into a baking bowl, use a small spoon to skim the small bubbles on the edge, and put a little luncheon meat in it

6. After the steamer is boiled, cover the baking bowl and steam for 15-20 minutes, turn off the heat and simmer for 3-5 minutes, and then out of the pan.

7. Sweet corn peeled, chives, carrots, luncheon meat, diced

8. Put a small amount of peanut oil in a pan, add carrots, corn kernels and luncheon meat, stir fry until the vegetables are cooked through

9. Put the cooked luncheon meat, carrots and corn kernels into a small bowl, sprinkle with chopped green onions, add 15 grams of light soy sauce, 5 grams of vinegar and 3 grams of sesame oil. Part)

10. Pour the sauce prepared in step 9 on the steamed egg custard and serve