Bibo egg custard
By ChetAdams
Ingredients: chicken essence,salt,eggs,salad oil,soy sauce,onion,warm water,pure water
Recipe Recommendations
- eggs three
- salt half a teaspoon
- chicken essence half a teaspoon
- onion appropriate amount
- warm water appropriate amount
- pure water appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
Steps for Bibo egg custard
1
Wash one cucumber root and remove the cucumber seeds in the middle.
2
Cut it into small pieces, add cucumber in a juicer, and add appropriate amount of purified water.
3
Squeeze into cucumber paste and store it for later use. (Only half of the cucumber paste used for three eggs is needed, and I can use the rest to make other food)
4
Beat three eggs, add half a teaspoon of salt and half a teaspoon of chicken essence, and continue to stir evenly.
5
Pour in a small bowl of cucumber paste and appropriate amount of warm water, stir well, skim off the foam, and let stand to eliminate the foam.
6
Cover with plastic wrap, boil water and steam for 20 minutes.
7
Add a little salad oil to the pan and heat it up, then turn off the heat, stir-fry the green with the residual heat, and then pour in a proper amount of soy sauce.
8
Pour the soup on the egg custard.