【sea Clam Steamed Custard】me Soy Milk Laboratory
1.
Finished product
2.
Finished product 2
3.
Soy milk clam custard Ingredients: 2 pieces of native eggs, 2 pieces of sea mussels, soy milk, a little salt
4.
Remove the internal organs of the sea mussels and clean them with a salt grab
5.
Beat the soil eggs into a bowl, add a little salt and stir to boil
6.
Then add soy milk (the ratio of egg to soy milk is 1:1.5)
7.
Continue to beat evenly with chopsticks
8.
Then sieve to remove the big bubbles (this step can make the custard steamed later without pores)
9.
There are no bubbles on the surface of the filtered custard
10.
Cover the lid and let the steamer steam for about 6 minutes to a semi-solidified state
11.
Add the sea mussels that have been processed before, and continue to steam for about 3 minutes. The light soy sauce will be delicious before eating.
Tips:
Small reminder soy milk should be cooled and filtered to make the finished product steamed. The ratio of non-porous egg liquid and soy milk is 1:1.5, that is, for one egg, you take half of the egg shell and add water three times
