How to make Bibo egg custard

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making Bi Bo Egg Custard.

1. Wash a cucumber and remove the cucumber seeds.

2. Cut into small pieces, put the cucumber into the juicer, and add appropriate amount of purified water.

3. Squeeze the cucumber into paste and set aside. (You only need half the amount of cucumber paste for three eggs, and I use the rest for other dishes)

4. Beat three eggs, add half a spoonful of salt and half a spoonful of chicken essence, and continue to stir evenly.

5. Pour in half a bowl of cucumber paste and appropriate amount of warm water, stir evenly, skim off the foam, and let it stand to defoam.

6. Cover with plastic wrap, boil water and steam for 20 minutes.

7. Add a little salad oil to the pot and heat it up, then turn off the heat, use the residual heat to stir-fry the green onions, and then pour in an appropriate amount of light soy sauce.

8. Pour the soup over the egg custard.

Okay, that’s all I have to say about Bi Bo Egg Custard. Everyone, hurry up and prepare the ingredients and follow my method to make it! Don’t worry, your family will be satisfied with the meal!