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.
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.
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.