Chinese Food
Stewed egg with milk
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I often make this dessert, which is simple, fast and nutritious. I've tried a lot of recipes. But this one I made recently. I think it tastes more smooth. A 70g egg (with eggshell) and 250ml milk can make two bowls of milk stewed egg. Because there is no heat-resistant film at home, so I use the method of constantly uncovering the lid and pouring out the water vapor from the lid. So the surface of stewed egg is very smooth. You can try it.
Cooking ingredients
Cooking Steps
Step1:Beat the eggs into the basi
Step2:Add suga
Step3:Beat with eggs until sugar and egg mixture are well mixe
Step4:Milk i
Step5:Mix well with egg puf
Step6:Filter twice with a sieve. Pour the milk and egg mixture into two bowl
Step7:When the water in the pot boil
Step8:Put in two bowls of milk and egg mixture. Steam for 1215 minutes.
Step9:Look how tender and smooth the stewed egg is.
Cooking tips:1. An egg with a box of 250ml milk. The size of the egg should not be too small. I use a shell egg with a weight of about 70g. 2. The quantity of the sugar varies according to your taste. I think 22G is just right. 3. I didn't use the plastic wrap. I used the method of uncovering the lid and pouring out the water vapor from the lid. The surface of the stewed egg was very smooth. There are skills in making delicious dishes.
