Homemade steamed egg custard

Cooking Instructions

1. Beat two eggs in a bowl, beat them, add 40°C warm water (twice the amount of egg mixture), add a pinch of salt and stir well

   

2. Bring water to a boil

   

3. The water is boiled, and the lid is put in (because you have to add lard halfway, sometimes you have to add some ingredients, such as shrimp skin scallop or something, plastic wrap is inconvenient, it is best to use a lid, I bought this small stew pot with a lid is very easy to use)

   

4. Steam on high heat for 10 minutes, during which time do not open the lid

   

5. After 10 minutes, turn off the heat, remove the lid, the egg liquid has solidified, quickly put in a small piece of lard, continue to cover the lid and simmer for two minutes, whether it is delicious or not lies in this step, the egg custard without lard is soulless.

   

6. After 2 minutes, remove from the pan, cut out cubes with a knife (so that the lard and light soy sauce can penetrate down), and sprinkle with chopped green onions

   

7. Drizzle a little light soy sauce and turn it down to allow the light soy sauce and lard to penetrate evenly

   

8. Done, the home-style steamed egg custard has not been sifted, which does not affect the taste, as long as it is steamed in place, it is very smooth and tender, and the texture is like a tofu block