Sunflower Steamed Egg Custard

Crack two eggs into a bowl.

Beat the eggs with chopsticks.

Add warm water while stirring.

Mix well.

Strain the egg liquid to remove bubbles and undissolved egg mixture.

Skim off the bubbles on the surface.

Cover with plastic wrap to prevent water from dripping into the bowl.

Steam for 15 minutes after the water boils.

Blanch the corn kernels and set aside.

Cut the ham sausage into small sections and make cuts in the middle without cutting through.

Pan-fry briefly to open the cuts.

Remove the steamed egg custard when the time is up.

Arrange into a sunflower shape as shown.

Drizzle with a tablespoon of Weidamei Original Brew Soy Sauce.

Add a little sesame oil before serving. It can be omitted if not preferred.