⭐ Jade custard ⭐

Cooking Instructions

1. Bring water to a boil in an amber pot, add 1 tablespoon of salt, blanch the next handful of spinach until it changes color, drain out and soak in cold water.

   

2. Squeeze the spinach dry water into the wall breaker, add 200ml of water and cook into spinach juice.

   

3. Filter out the spinach juice, and the residue can be considered for making spinach steamed buns, etc., add an appropriate amount of salt to the spinach juice and stir well until melted.

   

4. Knock 3 eggs into a bowl and beat them into egg mixture, add 180ml of spinach juice to mix well, and strain again.

   

5. Then cover with plastic wrap, prick a few small holes with a toothpick to prevent water vapor from dripping into the custard to form potholes, boil water in the pot, and steam for 10 minutes.

   

6. After steaming, remove the custard, remove the plastic wrap, cut it into small pieces with a knife, and drip in a little sesame oil.

   

7. Finally, add a little diced ham to increase the texture of the jade custard, so try it quickly.