Rose, honey, milk, egg custard

Published Feb 13, 2022 at 21:39pm ET

In the morning, I boiled red bean porridge and vegetables. I thought I should add some protein to make the nutrition more balanced. I had milk and eggs at home. Then I searched for milk and egg soup in the peas and fruits. I was drinking rose tea, so I made this little dessert temporarily.

Food Material List

1 Egg One
2 milk 2/3 package, 200 g or so
3 Honey 3 scoops
4 Rose Tea 1, 2

Operational steps

1 (Because it was done on a temporary basis, so there are no steps to take pictures, only the finished products. ~) Beat an egg (oneself, so the amount is small), must be evenly blended.
2 Slowly pour more than half a pack of milk and 3 small spoonfuls of honey into the egg juice (which can be eaten in warm water or sugar, depending on your preferences), stir evenly, then scoop out bubbles with a small spoon, otherwise there will be stomata when steaming.
3 Cover the bowl with a lid and stew in a pan with water. (I saw some relatives in the recipe suggested stewing in hot water better.) 12-15 minutes, add a rose when the egg custard is slightly shaped in the middle of 6-7 minutes. Use toothpick to open the petals, mainly decoration. When the cover is opened, the rose is fragrant and fragrant. Continue. Stew. If you want to be tender and slippery, simmer less for a while

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