Seafood egg custard

Cooking Instructions

1. Crack three eggs

   

2. Chopsticks quickly beat the egg mixture evenly

   

3. Add a tablespoon of steamed fish soy sauce

   

4. Warm boiling water, about 1:1 ratio, just the right texture

   

5. Stir well, not too strongly, otherwise too much foaming will be produced, which will make the inside uneven

   

6. Sifted to make the egg liquid more delicate

   

7. There will also be some small bubbles after sifting

   

8. Use a spoon to beat the bubbles off

   

9. Cover with plastic wrap to prevent water vapor from condensing and falling to destroy the smoothness

   

10. The plastic wrap pierces a few eyes for easy ventilation

    

11. After boiling water and air for 7-8 minutes, the egg liquid is relatively solidified, and then spread the seafood

    

12. Steam over high heat for another 5-6 minutes, remove from the pan and sprinkle with chopped green onions