Let's do a simple stewed egg tart.
Egg break up
Add sugar and lemon juice and mix well (the sugar is best to use fine sugar, because it is easier to melt, do not sit still. If you use white sugar, it should be allowed to sit for 3, 4 minutes)
Then heat the milk to the side of the bubble
Add the milk and mix well. (Pour the milk slowly and slowly.) Don't burn the eggs.
Then filter it twice with the filter [filtering out the egg gluten will make the stewed egg more tender]
Pour into a high temperature resistant container, seal with plastic wrap [and use a toothpick to make some small holes in the plastic wrap, but don't tie too much]
The fire boils a pot of hot water. After the water is turned on, put the pudding into the pot, and steam it in the medium and small fire for 15 minutes. [The specific time depends on your heat! Just insert a toothpick into the center of the pudding, and the toothpick won't fall down and it will be released immediately. If you don't pay attention to steaming for too long, it will form a crumpled surface. Steaming is not enough time, the pudding is not solid enough to be eaten]
After cooling, eat it in the refrigerator and eat it better.
Add a layer of caramel and turn it into a caramel pudding.
1, no milk can be replaced with the same amount of water washed milk powder 2, the best pudding paste is best filtered 3, do not use the microwave oven to make 4, stirring can not be too strong to make bubbles and can not open too much fire or pudding peripheral There will be small bubbles in the circle. 5. The milk must be poured in when it is hot. 6. The lemon juice can also be replaced with a vanilla rum.