Egg pudding(ji dan bu ding )

Egg pudding

Introduction:

"It's a very popular way to eat egg pudding nowadays. The egg pudding with original shell was once eaten in a dessert shop and left a deep impression on me. Today I tried it too. It tastes good and looks good. It's nutritious. "

Production steps:

Step 1: knock down the sharp end of the egg, then use your hand to break it off and pour out the egg liquid.

Step 2: use small scissors to cut the egg shell circle by circle along the hole, and then wash the inside and outside of the egg shell and drain it for standby (the base can be used to beat the egg grid of the refrigerator).

Step 3: take an amount of egg liquid and break it up.

Step 4: add white sugar to milk and cool. The amount of sugar depends on the taste.

Step 5: pour the cooled milk into the egg mixture and beat well. If you are afraid of a little fishy, you can drop 1-2 drops of ginger water into it. The taste is just as beautiful.

Step 6: filter the milk and egg liquid at least twice with the filter screen.

Step 7: make the milk and egg liquid without impurities.

Step 8: pour it into the eggshell mold and fill it with 70% or 80%.

Step 9: cover with plastic wrap and cook in cold water. Remember to cook in cold water.

Step 10: steam over low heat for 15 minutes. Remember to steam over low heat.

Step 11: smooth and delicate egg pudding with original shell flavor, are you greedy? Ha.

Materials required:

Eggshells: 4

Milk: 120g

Egg liquid: 1

White granulated sugar: right amount

Note:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ji Dan Bu Ding