Steamed Ham and Egg Cup
1.
Prepare the ingredients, slice the ham and set aside
2.
Beat the eggs into a bowl and stir evenly with egg whipping
3.
Add salt and warm water and continue to mix well
4.
Sieve twice to filter out large bubbles
5.
To the small stew pot
6.
When the water in the pot is boiled, put it into a small stewing pot, cover and turn to high heat
7.
Put the ham intestines when the egg liquid is steamed and it is about to solidify
8.
Stamp to continue
9.
Turn off the heat after about 3 minutes and take it out
10.
Sprinkle some garlic flowers on the surface, add sesame oil and steamed fish soy sauce to taste
11.
Eat on the table
12.
Look: the custard is creamy, tender and delicious
Tips:
1. Water: use warm water or cold water
2. The ratio of egg liquid to water: 1: 1.2~1.5 is the best
3. Stirred egg liquid: filter 1~2 times with a sieve, and then let it stand for a few minutes, so that the steamed egg custard is smooth and has no pores
4. The container of steamed custard can be the same as me: choose "small stew pot with lid and holes"; if there is no "heat-resistant plastic wrap" with a cover, use toothpicks to pierce some small holes to prevent water vapor from dripping on the surface of custard
5. After the water in the pot is boiled, put it in the stewing pot, and steam on medium heat for about 15-20 minutes according to the actual situation.