1. Prepare the raw materials as shown in the figure.
2. Beat the eggs, add sugar and milk and beat them evenly. Let the sugar dissolve for 2 to 3 minutes.
3. Then filter the milk and egg liquid with a sieve to remove foam.
4. Cover the surface of the container with plastic wrap, and pierce a few small holes on the surface with a toothpick.
5. Put the bowl under cold water, put the bowl in the steamer, cover, bring to a boil on high heat and steam on medium heat for 15 minutes.
6. Cut the strawberry in half and remove the stalk. Set it out and eat it.
Tips:1. The custard must be filtered with a filter to filter out the foam to ensure that the surface of the custard is smooth and flat, so that the steamed custard will not have unsightly honeycombs.
2. Pour the egg and milk liquid into the bowl, seal a layer of plastic wrap, and pierce a few small holes on the surface with a toothpick. The cling film is added to lock the steam, and a few small holes are used to allow the steam to circulate, so that the steamed egg custard is smooth and smooth.
3. If you like thick, you can appropriately reduce the amount of milk.
