Eggs help to moisten dryness, while vinegar promotes blood circulation. This Steamed Egg Custard is a smooth, healthy dish served with a savory sauce.
Steamed Egg Custard is a classic Chinese home-style dish known for its silky texture. The secret to a smooth finish is beating the eggs with warm water and removing the foam before steaming. It is topped with a simple sauce made from soy sauce, vinegar, and sesame oil.
Crack the eggs and beat them until well combined.
Pour in a small amount of warm water and continue stirring.
There will be a lot of foam during the beating process; skim off the foam after mixing evenly.
Pour into a stewing cup or a small bowl. Add a few drops of cooking oil.
Cover with a lid or plastic wrap to prevent bubbles. Place in a steamer once the water is boiling and steam on high heat for 15 minutes.
Mix the Weijixian (soy sauce), vinegar, and sesame oil with a little purified water to make the sauce. Pour the sauce over the steamed egg custard before serving.
This quick and easy stir-fry combines crisp soybean sprouts with shredded green radish for a simple yet satisfying side dish. Aromatic Sichuan peppercorns and scallions add depth, while a light seasoning of soy sauce brings everything together in just 30 minutes.
