1. An egg, a cold white that is twice as much as an egg, stir and stir
2. Use a sieve to sieve twice to make the egg liquid delicate
3. Put water in the pot to boil, put the container into the steaming heat
4. Pour the egg liquid slowly
5. Steam for 6-8 minutes on medium and small heat (do not cover the pot tightly so that the custard will not become honeycomb)
6. Add light soy sauce, balsamic vinegar and sesame oil in a small bowl and mix thoroughly
7. Take out the custard, pour the sauce on top and sprinkle with pork floss
Tips:1. The beaten egg liquid is sieved to remove foam.
2. The time for steamed custard is related to the temperature of the egg, the time at room temperature is short, and the time for refrigeration is long.
3: Do not use high heat for steamed custard, so as not to steam out the honeycomb.
