Milk Stew
1.
Prepare the room temperature eggs and milk, knock the eggs into the basin, add a tablespoon of sugar, and stir into egg liquid
2.
Pour in pure milk, stir again, stir evenly, sieve the milk and egg liquid twice, and put it into a bowl
3.
Put a layer of tin foil on the mouth of the bowl, poke small holes on the tin foil with bamboo sticks or toothpicks, put cold water in the steamer, put the holder, and put the milk and egg custard in the steamer
4.
Cover the pot, turn on the fire and keep it steaming for 12 minutes. While steaming the custard, cut the cantaloupe into cubes, soak the raisins in boiling water for a while and pick up, turn off the heat after 12 minutes, take out the custard, and place the fruits and raisins on top.
Tips:
The milk and egg liquid is filtered twice and the taste is more tender and smooth. Fruits and dried fruits are randomly matched, mainly to increase the taste level and visually look good. Use tin foil to seal the mouth of the bowl to prevent the distilled water from flowing back. The distilled water droplets on the egg liquid will appear honeycomb or the surface is not smooth. Affect the appearance, try not to use plastic wrap to seal the mouth of the bowl, because the plastic wrap will penetrate chemicals after high temperature, which will affect your health. If there is no tin foil, you can cover the mouth of the bowl with a larger plate. In short, there are many ways.
