Egg custard

Overview

Smooth egg custard, the taste of childhood.

Materials are ready
Beat the eggs, add salt and mix well
Add 150g warm boiled water and mix well
Pour into another bowl and strain out the egg gluten and foam
Pour the prepared egg liquid into the container
Cover with plastic wrap and poke a few holes with a toothpick
Boil water in a pot, separate the water and steam over medium-high heat for about 15-20 minutes, then simmer over low heat for 3-4 minutes
After steaming, tear off the plastic wrap, add light soy sauce and sesame oil, and sprinkle with chopped green onion