Salmon Roe Egg Custard

Main and auxiliary ingredients: eggs, salmon roe

Soak the salmon roe in lightly salted water for 10 minutes.

Scoop out and drain the water

Beat the eggs with a little salt until smooth.

Then add cold boiled water in a 1:1 ratio and stir evenly.

Let it sit for about 20 minutes, then skim off the foam on the surface.

Cover with plastic wrap and poke a few holes with a toothpick

Boil water in a pot, and put it into the steamer

Steam over high heat for about 12 minutes

After turning off the heat, lift the pot lid, tear off the plastic wrap, take it out, and you have a Fu Rong egg.

Boil water in a pot and add the salmon roe

Add an appropriate amount of cooking wine, a little salt, and sugar, bring to a boil, then turn off the heat.

Remove the blanched salmon roe and drain the water.

Evenly sprinkle over the hibiscus egg, and it is ready to be served.