Steamed Egg Custard with Crucian Carp Soup

Name: Steamed Egg Custard with Crucian Carp Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 egg; 150g Crucian Fish Soup; Some Pork floss; a little salt

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Crucian carp contains high-quality protein, complete, easy to digest and absorb, regular eating can enhance disease resistance. Crucian carp soup is rich in protein and other trace elements. Eggs contain a lot of vitamins and minerals and proteins with high biological value. Steamed egg custard with crucian carp soup is more nutritious than steamed with water, and the custard is more tender and smooth. Soup steamed egg custard, the soup also contains protein, so it is easier to solidify, and the steamed custard is particularly smooth. Other nutritious soups such as bone soup can also be used to steam egg custard.

Steamed egg custard with crucian carp is a recipe that is especially suitable for babies. My baby doesn’t like to drink crucian fish soup. You can use the steamed egg custard with crucian fish soup, but you like to eat it. When the baby is picky eaters, the dishes made in a different way have become the best for babies. Love. Add some favorite dried fruits or meat floss, sprinkle on top, a delicacy that babies can't resist..."

Ingredients

Steamed Egg Custard with Crucian Carp Soup

1. Raw materials

2. Beat eggs into a bowl

3. Add a little salt and stir slowly, don’t stir up bubbles

4. Add the crucian carp soup and stir slowly

5. Filter it with a filter

6. The filtered mixture is very delicate

7. Put the lid on and put it in the steamer, steam for 12 minutes after the water is boiled, and the egg custard is ready to set

8. The steamed egg custard is very tender and smooth

9. Sprinkle pork floss and serve

Tips:
One: This steaming method of egg custard, without crucian fish soup, is also suitable for steaming with other soups. You can also add water directly, preferably pure water;

2: Be sure to cover the lid to steam, wrap the container without a lid with plastic wrap, and insert a few small holes with a toothpick;

Three: Don’t steam the eggs for too long. Depending on the amount, usually more than ten minutes is enough. Just check that the egg liquid is solidified.