Milk stew

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(b) The preparation of constant temperature eggs and milk

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Eggs in the basin, with a spoonful of sugar, mixed into egg fluid

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Pour in pure milk and mix it evenly again

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Two sifts of milk egg fluid after mixing

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Into the bowl

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A bowl of tin paper on the mouth

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(b) Plugged holes on tin paper with bamboo or toothpicks

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Put cold water in the steam pan, put on a shelf, put milk eggs in the steam pan, cover the hood, open the fire and keep the fire evaporating for 12 minutes

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(b) The poaching of the guacamole at the same time as the steamed omelet, while the raisins were immersed in blisters with open water

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In 12 minutes, the fire will turn off and the eggs will be removed

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The fruit and the raisins are on top。

Filtering the milk and egg mixture twice results in a more tender and smooth texture. Feel free to mix and match fruits and dried fruits; this is mainly to add layers of texture and also looks visually appealing. Cover the bowl with aluminum foil to prevent condensation from dripping back. If condensation drips onto the egg mixture, it will cause a honeycomb pattern or an uneven surface, affecting the appearance. Try not to use plastic wrap to seal the bowl, as it can leach chemicals at high temperatures, affecting your health. If you don't have aluminum foil, you can cover the bowl with a larger plate—there are always many solutions...