Weekly Recipe -- Steamed Milk Egg Custard

Welcome to my kitchen!

Only few days are left before our final exam

Is everybody ready for the final?

The weather today is soooooooooooo COLD!

So I want to teach you how to let yourself warm by eating!

Today’s delicacy is called “Steamed Milk Egg Custard”

Actually this food is almost the same as Steamed Egg Custard

Except here we’ll use milk and only egg white instead of the whole egg

And this one tastes so good especially in such a cold winter

So… are you ready to rock your tongue? Here we go!

Serving Size：6

Ingredients (with Taiwanese Measurement)：

150g  Kelp

100g  Dried Bonito

1C  Milk

2  Eggs(only use egg white)

1/2t  Salt

12  Lotus Seed

12  Escallop

6  Shrimp Meat

6  Sliced Abalone

6  Crab Meat

2  Broccoli

Kelp

Dried Bonito

Lotus Seeds

Escallops

Broccoli



Method：

1. Steam the lotus seeds and the escallops with some rice-wine water and sugar.

2. Blanch the broccoli to medium well.

3. Decoct the kelp and the dried bonito. Take 1/4 cup of the broth.

4. Mix the broth with a half cup of milk, egg white, and salt.

5. Pour the mixture out into the container and steam on high heat for 3 to 5 minutes without covering the pot.

6. Spread lotus seeds, escallops, broccoli, shrimp meats, sliced abalone, and crab meats on the surface.

7. Steam the whole thing again but turn to middle heat and cover the pot for 10 to 12 minutes.

and TA-DA!!!!!!!!!!

 

Yum ~

 

Now Your Turn !!