Nowadays, every child is eating in their mouths. They don't eat this or that, they don't eat those that are not rich in color, and they don't eat those that eat for two days... It's getting harder and harder to be a cook!
Let's just talk about these eggs. For some reason, my baby just doesn't eat boiled, fried, fried, or steamed ones. I can eat two eggs occasionally when I make some tea eggs. In the past two days, my son has been sick, and the doctor has given him a taboo. He wants to get some breakfast for him. Cook his favorite white rice porridge and make it whole with egg custard. Ordinary food will definitely not be able to seduce him, so he can only change the appearance!
While taking pictures, I had the sudden idea of removing the egg custard upside down. Because it was casual, I didn't know that the effect would be so good after demolding, so the bottom was not completely demolding, but the internal organization was still quite delicate. Ximiao also ate It was very enjoyable, no matter what, our goal was achieved
Egg Custard Version Qi Feng
By ReedHeller
Recipe Recommendations
- eggs 2 only
- qingshui appropriate amount
- soy sauce 2 tablespoons
- sesame oil 1 tablespoon
- shredded chives appropriate amount
Steps for Egg Custard Version Qi Feng
1
Beat the eggs into a bowl.
2
Beat the eggs evenly.
3
Add the beaten egg mixture to water and continue to beat evenly.
4
Sift the beaten egg mixture.
5
Cover, place in the pan, steam for 10 minutes, simmer for 1 minute, and remove.
6
Mix soy sauce and sesame oil well into a sauce. Pour in the sauce according to your taste, and sprinkle with chopped chives.Egg Custard Version Qi Feng Make Tips
1. After the egg liquid is sifted, the internal organization of the finished product will be uniform and delicate. 2. Cover and steam. I personally believe that it can prevent water vapor from invading and creating bubbles.