Steamed Egg Custard With Tea

Putonghua : xiang ca zheng sui dan

Ingredients  (for each person)
Small Eggs White  5 pcs                  Longjing Tea Leaves  20 g

Seasoning
Salt  1/3 tbsp             Rice Wine  1/5 tbsp           Cornflour 3 tbsp

Steps
1) Place tea leaves inside small size stewing container
2) Wash with hot water for few seconds, pour out water
3) Add in hot water to half full of container, cover cup lid and make tea
4) Take out tea leave from container when it turns cool
5) Add seasoning, egg white, stir gently and mix well, cover the lid
6) Place container into a steam case, steamed 10 minutes by low heat, serve

Remark
tbsp – table spoon
If you like concentrate tea’s favor, use more tea leaves as 30 g.
It’s not easy to get the steaming time right, or the egg custard get bubble and hard…..
It’s not easy to get the tea volume right too, or, the egg custard is too soft as soup…….
Usually count volumn rate as, egg white 45% – tea 55%……