Milk Stew

Milk Stew

1. Knock the eggs into a bowl and beat them up

2. Add half a tablespoon of sugar and stir until there are no particles

3. Add half a carton of milk, which is 125ml, and mix well

4. Sift the egg liquid two or three times

5. Use a spoon to remove bubbles, cover with plastic wrap, and pierce a few small eyes with a toothpick

6. Boil water in a pot, then put the egg mixture on the pot and steam for about 15 minutes on medium heat.

7. Tender milk stew

8. Served with a bowl of bone yam porridge

Tips:

The egg liquid needs to be sieved to be smooth after steaming