Wolfberry egg custard

Overview

That is simple, convenient and fast. Still delicious.

First prepare two eggs, 70 grams of 50-degree warm water, and optional wolfberry
Crack the eggs and mix thoroughly, add 70 grams of warm water, and then add 2 grams of salt and mix well.
Strain the egg mixture through a sieve to remove excess air bubbles. Go through it twice because the taste will be more delicate. Add washed wolfberry.
Cover the egg liquid with a layer of plastic wrap, and then use a toothpick to poke eight small holes in the plastic wrap. It’s ready to be served
It will be ready in about 10 minutes.
The egg custard after cooking is very smooth and tender. Add a little coriander to garnish it and the finished product
When I eat it, I like to add a little soy sauce and a little vinegar for a great taste. Start eating.