Steamed Custard with Japanese Salad Sauce

Name: Steamed Custard with Japanese Salad Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; Some Chobe Japanese Salad Dressing; 100g water; a little chopped green onion; a little pepper

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the past, the Japanese salad sauce that was held by Chobe was messed up, and it seems that he has not found a suitable use. Suddenly, Daigo was empowered, and found that this Japanese-style salad sauce should be a perfect match for steamed fish. However, there is no plan to eat fish in the near future, and I am too lazy to buy a fish specifically for this. Thinking about buying a fish, right? Suddenly I have an idea. Steamed custard is very good. It has a light taste and is really suitable with this salad sauce. An egg is much less than a fish, and I am not afraid of being left because no one eats it.
Steaming vegetables is the easiest and no trouble, but the egg mixture, steamed, pouring the sauce, tender and salty, is really good. . . .

Ingredients

1 piece Egg
Some Chobe Japanese Salad Dressing
100g Water
a little Chopped Green Onion
a little Pepper

Steamed Custard with Japanese Salad Sauce

1. Ingredients: 1 egg, 100 grams of water, appropriate amount of Kubi Japanese salad sauce, a little chopped green onion, and a little pepper.

Steamed Custard with Japanese Salad Sauce recipe

2. Knock the eggs into a bowl and beat them up,

3. Add water and stir well,

4. Add pepper and stir well.

5. Filter the egg liquid and put it in a container,

6. Cover with plastic wrap,

7. Put it in a boiling water pot and steam for 15-20 minutes.

8. Cook out of the pot and remove the plastic wrap.

9. Pour the salad sauce,

10. Sprinkle with chopped green onion and allow to eat until warm.

11. Cypress, the war horse, the culinary skills are flying

Tips:
Filter the egg liquid once to avoid air bubbles on the surface.
When steaming, use a low fire to make a tender custard.
Cover with plastic wrap when steaming to avoid holes on the surface.