Instructions (Preparation of Mealworms):
Freeze 50 grams of fresh mealworms for 2 hours and then pour 500 ml of water in a small/medium sized pot and boil the water until bubbling.
Pour the frozen mealworms into the boiling water and boil it for 1 minute. Take out the mealworms when it is finished and then drain and wash the mealworms with water. Then set the mealworms aside in a bowl.
Optional for grounded mealworms option:
Preheat oven to 200 °F or 93 °C and then put the laminate paper on every tray.
Pour all mealworms evenly on even try and coat the mealworms with olive oil. You can then add a dash of salt on the mealworms.
After the oven is heated to the selected temperature, put it in the oven tray and bake it for 1-2 hours until they are dry and crispy.
Take our the tray as well as the mealworms and put it into the blender for 10 seconds and until it powders to the texture that your prefer.
Instruction (Preparation for the Steamed Egg and with mealworms):
Prepare a large bowl and beat the egg finely. Then place it in a filter on your container; pour the egg liquid. Let the liquid drop into the container slowly.
Pour all the prepared mealworms evenly throughout the container. You can add salt and pour water slowly and stir the liquid in one direction. Put the containers aside for around 5 minutes to remove any bubble inside and then cover them.
Set up the steamer, bring the water for boiling and slow down the fire to simmer for 8-12 minutes depending on the size of your container. (For the time, please see note 1.) Then you can remove it from the fire and wait for 2 minutes to cool down.
Transfer the containers out and pour some sesame oil on each and garnish chopped spring onion on top.
Finally you can enjoy the steamed egg with mealworms!
Note1: the steamed time of the egg custard should be adjusted according to your container to the height of the custard. For example, if you are using a wide deep plate, then only 7 to 8 minutes are needed.