Saturday, March 31, 2012

[moved] Steamed Egg Custard with Pork, Tofu and Scallions 豬肉豆腐蒸水蛋

Ok, the picture looks ugly as hell, but don't be scared away by that, because this dish tastes "nothing like it looks" (quoting Jason). It is light and very fresh, and would be good for people who are sick and have to have blander foods. It is also good for people who can't chew properly, because it is soft too. My grandmother makes steamed eggs often, and I somehow forgot that she doesn't remove the egg from the steaming bowl. The steamed eggs are too soft to hold its shape outside the steaming bowl. This goes to show how deliciously soft it is!



This recipe has moved to the new Emylogues! Please join us at the new blog!

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