Steamed Egg Custard with Cordyceps Flower
1.
2 eggs are beaten, and the cordyceps flowers are washed
2.
Add warm water to the eggs, remember that warm water is not cold water. If you can’t grasp the amount of water, just like me, knock the tip of the egg and pour out the egg, use the egg shell as a measure, and eat more tender: the ratio of egg to water is 1:2, that is, one egg is added. Go in the water from two eggshells. If you are eating older or want the egg custard to be firmer, add a half-shell of water to an egg, add a little salt, but don't add too much, and then add the juice and soy sauce.
3.
It is necessary to filter twice with a filter to filter out the egg tendons and foam. I forgot to take the step of filtering. Then put on plastic wrap to prevent the steam water from falling into the custard
4.
Use a toothpick to pierce a few holes in the cling film for ventilation. Put cold water into the steamer, close the lid, and see that the steam is coming out, change to medium and low heat for ten minutes
5.
After 10 minutes, open the membrane, and when the egg liquid on the surface has not completely condensed, drop the cordyceps flowers and steam for another 3 minutes
6.
Mix well with steamed fish soy sauce and sesame oil as the drenching sauce
7.
Pour the juice on top after the pot is up, and add the scallion to embellish it
8.
The lazy egg custard and the crispy cordyceps flowers have a very harmonious taste
9.
Follow the steps to try it out, it will succeed
Tips:
Use warm water to add egg liquid, the ratio of egg to water should be mastered
