Soy milk chawanmushi
This is an original Chinese style chawanmushi. When mixing eggs and soup, the key is to adjust the soup to the temperature of the human skin before mixing it.
How to make it
1
Combine the Chinese soup and canned scallops in a pot and heat it. Simmer it down over medium heat to bring out the deliciousness of the scallops.
2
Add soy milk to it and warm it to human skin.
3
Add the eggs to the bowl, mix and mix the soup from [2].
4
Pour the mixed [3] through a colander and into the bowl.
5
Cover with aluminum foil to prevent moisture from entering, and steam in a steamer for 7-8 minutes. Add the accent to the bean paste and finish.
Ingredients for 2 people
-
- Chinese soup
- 150cc
-
- Scallop boiled can
- 20g
-
- Soy milk
- 75cc
-
- egg
- 1 piece
-
- Wolfberry fruit
- Appropriate amount
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