1. There is one along the deep dish for home use. The eggs are beaten up with an egg. If you want the custard to be fine, you can sift it. Add the same amount of warm water as the egg liquid or a little more (the ratio of egg to water is 1:1.1, do not add too much water, too much is not easy to solidify). Boil the water pot. After the water is boiled, lift the lid and deflate 3-4 times in time, about 3 or 4 minutes. It will steam faster in this way, but the lid must be opened in time, as it will be steamed accidentally. The less troublesome but time-consuming method is to cover the egg liquid with plastic wrap or buckle the plate.
2. Materials needed: a steamed egg custard, dried shrimp skins, seaweed, green cabbage leaves, a little chopped chives.
3. Add 400 grams of water to the pot, add a little pepper and ginger powder.
4. Pour the dried shrimp skins.
5. Add the right amount of salt.
6. Spoon the custard into the soup after the pot is boiling
7. Add a little Lee Kum Kee's fresh thin salt soy sauce.
8. Add seaweed.
9. If you want the soup to be smooth and thick, add some water starch to thicken it.
10. Finally, add green vegetables, and add whatever you have at home 😆😆 I added two slices of lettuce.
11. Pour in a few drops of sesame oil. It can be poured before and after serving.
12. A bowl of fresh, delicious and appetizing seaweed egg custard soup, delicious and not long meat.
