[okra and Abalone Steamed Egg Custard]---is It As Cute As A Bear's Paw?

[okra and Abalone Steamed Egg Custard]---is It As Cute As A Bear's Paw?

1. Put 2 eggs into the bowl, and the other basin is filled with water. I used the water filled with egg shells, which is 2 and a half egg shells. If you want to eat more slippery, add more water, I like it more fragrant, that's it.

2. Beat the eggs, don't beat them too hard, add them to the water.

3. Stir the egg and water gently in one direction, and the force must not be too strong. Try to keep the egg liquid from foaming as much as possible until it is evenly stirred.

4. Sift the egg liquid at least once.

5. Pour into 2 bowls, cover with plastic wrap, and pierce a few small holes with a toothpick to breathe.

6. Wait for the water to boil before putting the egg mixture in the steamer, and the lid of the pot cannot be tightly closed (leave a gap as thick as a finger). Steam over medium and small fire.

7. Brush the abalone with a clean cutting knife, boil for 1 minute, turn off the heat, and drain the water.

8. Okra blanched.

9. Cut the okra into 5 sections each, leaving the tail longer.

10. After steaming for 7-8 minutes, you will find that the eggs have solidified. Open the lid and place the okra and abalone, and steam for another 2 minutes.

11. Just drizzle with sesame oil and light soy sauce after serving.

Tips:

The eggs I steamed at this ratio are more fragrant, but also very slippery, melting in the mouth. If you like more tenderness, you can add more water.