Okra Steamed Custard
1.
Ingredients preparation
2.
Put a few drops of peanut oil in a pot of boiling water, blanch the okra for 10 seconds, remove it from the cold, and cut into thin slices. Okra blanched water can remove oxalic acid, which is more beneficial to the body.
3.
Knock the eggs into a bowl and beat them, pour in warm water and beat them evenly, then sprinkle in a little salt and beat them evenly. The ratio of eggs to warm water is 1:1.5. When the egg is 100 grams, you need to put 150 grams of water. Too little water, the custard tastes firm, too much water, the custard does not form, and also note that the warm water should be at 20 degrees. It should not be too hot between 30 degrees Celsius, or it will become egg drop soup.
4.
Strain the egg liquid again to make the taste more tender.
5.
Put the okra slices into the egg mixture.
6.
Boil water in a steamer, add egg liquid, cover with a plate on top to prevent steam from falling in, steam for 12 minutes on high heat, pour in steamed fish soy sauce and peanut oil, and serve.
Tips:
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