Truffle Steamed Custard

Name: Truffle Steamed Custard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 2 pcs Truffle; 300g Shimizu; 2g Chicken noodles; a little Japanese Salad Dressing; a little pepper

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A rare feast. I never thought about how to eat truffles. Fortunately, there is a network that teaches everything. Start with the simplest steamed custard.
In fact, the easiest way is to stir and steam the truffle and eggs together, but the truffle will sink to the bottom, which does not show the speciality of the custard. A little troublesome, steam the egg custard to half, and then add the truffle slices, which can increase the appearance and make people see at a glance. This custard is not ordinary.
Three eggs are made into small bowls, and one bowl is held in one's hands to eat, fresh. . . . "

Ingredients

3 pcs Egg
2 pcs Truffle
300g Shimizu
2g Chicken Noodles
a little Japanese Salad Dressing
a little Pepper

Truffle Steamed Custard

1. Ingredients: 3 eggs, 2 truffles, 300 grams of water, 2 grams of chicken powder, a little Japanese salad sauce, and a little pepper.

2. Knock the eggs into a bowl, add chicken powder and beat evenly.

3. Wash the truffles and grind the epidermis into crumbs.

4. Cut into slices again.

5. Add water and truffle crumbs to the egg mixture and stir well,

6. Add pepper,

7. Stir well,

8. Put it into a container and remove the surface foam.

9. Seal with plastic wrap.

10. Put it in a pot of boiling water and steam on low heat for about 8-10 minutes.

11. Take it out and place the truffle slices on the surface. Re-seal the plastic wrap, put it in the pot, and continue to steam for a few minutes.

12. Cooked thoroughly, out of the pot,

13. Pour a little Japanese-style salad dressing on the surface and serve while hot.

Tips:
When steaming, use low heat and cover with plastic wrap. The steamed custard will be more tender and smooth.
The seasoning can be adjusted according to your own preferences.