1. Ingredients; (I use smaller eggs, 3 larger eggs are enough~)
2. Beat the eggs in a bowl, add water, appropriate amount of salt and a little cooking wine and stir evenly; (The ratio of liquid egg to water is 1:1.5, which can be increased or decreased according to personal preference~)
3. Filter the egg liquid 3 times; (filter the egg liquid at least once, the steamed egg will be more delicate)
4. Cover with plastic wrap, poke some small holes with toothpicks, and steam the pot on high heat for 5 minutes after the water in the pot is boiled;
5. Process the abalone at the same time: blanch it in boiling water, and the meat and shell will be separated; (if the intestines have not been removed, the intestines should be removed~)
6. Then use a brush to clean the black circle on the side, and draw some cross knives on it;
7. Wait for the surface of the egg liquid to condense slightly, open the plastic wrap and place the small abalones, and then cover the plastic wrap and steam for about 5 minutes until cooked; (please ignore the color of the picture and the light problem~)
8. Pour a little soy sauce on the steamed eggs, sprinkle with chopped green onion and red pepper, and drizzle a few drops of sesame oil. (It can also be unseasoned, according to personal taste~)
9. Very tender and creamy fresh custard~~
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