【sea Clam Steamed Custard】me Soy Milk Laboratory

【sea Clam Steamed Custard】me Soy Milk Laboratory

by Dance Spirit

4.7 (1)
Favorite
3

Difficulty

Normal

Time

20m

Serving

2

As long as you pay attention to a few aspects of the delicious and tender custard, you can admire everyone just like your grandma. Today, my grandma made steamed eggs with sea mussels using leftover soy milk at home (is it a good housekeeping, the key is that this dish is simply too nutritious)"

Ingredients

【sea Clam Steamed Custard】me Soy Milk Laboratory

1. Finished product

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

2. Finished product 2

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

3. Soy milk clam custard Ingredients: 2 pieces of native eggs, 2 pieces of sea mussels, soy milk, a little salt

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

4. Remove the internal organs of the sea mussels and clean them with a salt grab

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

5. Beat the soil eggs into a bowl, add a little salt and stir to boil

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

6. Then add soy milk (the ratio of egg to soy milk is 1:1.5)

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

7. Continue to beat evenly with chopsticks

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

8. Then sieve to remove the big bubbles (this step can make the custard steamed later without pores)

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

9. There are no bubbles on the surface of the filtered custard

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

10. Cover the lid and let the steamer steam for about 6 minutes to a semi-solidified state

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

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.

【sea Clam Steamed Custard】me Soy Milk Laboratory recipe

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

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