Chicken soup and egg custard

Overview

The method is very simple, but I have failed many times. Today I should consider it a success! Anyway, it tastes pretty good, so keep working hard. Come on.

Tags

• soup
• chicken soup
• egg
• salt

Ingredients

Steps

1. 1 eggs, 200 grams, 250 grams of chicken soup. (The ratio of eggs to chicken soup is 1:1 or more, so the egg custard will be very smooth) (The final ratio is 1 egg liquid, 1 and 1/2 cold boiled water.)

   

2. 2 Beat eggs with salt.

   

3. 3 Mix the egg liquid and chicken broth, stir well, and filter through gauze. It will taste more tender.

   

4. 4 Wrap the entire bowl with plastic wrap and poke a few holes on top of the plastic wrap. After the water boils, put it into a steamer and steam over medium heat for about 15 minutes.

   

5. 5 Steamed egg custard, garnished with chopped green onion. You can also add other vegetables or cooked meat.

   

6. 6 What I made is still not tender enough, so I need to add more chicken broth. But it's still delicious.