Three diced egg custard

By JaceStrosin

Three diced egg custard
Ingredients: salt,carrots,mushrooms,shallots,eggs,edible oil,oyster sauce,ham

Recipe Recommendations

  • eggs appropriate amount
  • ham appropriate amount
  • mushrooms appropriate amount
  • carrots appropriate amount
  • shallots appropriate amount
  • salt appropriate amount
  • oyster sauce appropriate amount
  • edible oil appropriate amount

Steps for Three diced egg custard

  • Make step 0
    1
    Wash the ham, shiitake mushrooms, and carrots and dice, and dice the shallot.
  • Make step 1
    2
    Prepare a small bowl of warm boiled water (about 45 degrees Celsius, preferably not hot), sprinkle with a little salt, not too much, just a light salty taste.
  • Make step 2
    3
    Beat the eggs into a container, add half a bowl of warm boiled water to the eggs, gently stir well, and skim off the small bubbles on the surface.
  • Make step 3
    4
    Place the egg liquid in a boiling water pot and steam for 5 minutes.
  • Make step 4
    5
    Remove the steamed egg custard and set aside.
  • Make step 5
    6
    Heat the oil in a hot pot, add diced carrots, diced mushrooms, and diced ham, stir fry a few times, add oyster sauce, some water, and cook over low heat until the soup is sticky.
  • Make step 6
    7
    Pour the mixed juice evenly on the egg custard, sprinkle with chopped green onion.

    • Three diced egg custard Make Tips

    1. Oyster sauce itself is already delicious, so there is no need to add other seasonings. 2. The time to steam the eggs should be grasped well. If it is too long, it will make the egg custard old and affect the taste. 3. Use low heat when mixing the sauce of the egg custard, otherwise it will easily burn.

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