Practice:

1) Add more water to the steamer and bring to a boil.

2) While waiting for the water to boil, knock 2 eggs in a bowl and stir them with chopsticks. Take another bowl, put 3 times the amount of eggs in cold boiled water, add a little soy sauce, oyster sauce and a little salt to stir it up, slowly add it into the egg bowl several times, and gently stir it up with chopsticks.

3) Put the egg bowl in the drawer and put it on the steamer, and put a chopstick horizontally on the drawer, so that the lid of the steamer cannot be completely covered tightly. In addition, the lid of the steamer is wrapped with a kitchen towel, and then covered on the drawer.

4) The fire lasts for one minute, and then it turns to low fire 15 minutes or so. The time will be different because of different containers. You can insert a toothpick and try it. If it is taken out without sticky mucus, it will be fine.

5) After steaming, you can eat it directly or pour juice to eat it. When I eat egg custard, my favorite sauce is actually hot sauce+soy sauce+a little sugar+chopped green onion. This time, the sauce is shredded seaweed+soy sauce+chopped green onion, and a few sesame seeds are sprinkled. Well, just change it according to your own preferences.

Note:

1) You can put the bowl directly into the water without putting it on the drawer. The water level is slightly lower than the mouth of the bowl. I don't like putting the bowl directly into the water, so I use the drawer. I don't know why, but I don't like it.

2) Wrap the lid of the steamer with a towel, so as not to make the steam condensed on the lid drop into the bowl. You can also cover the bowl with plastic wrap instead of wrapping the towel on the lid.

3) According to the experience of steamed egg custard, I think it's safe to use cold boiled water without "beehive".

4) The ratio of eggs to water is1:3, which is more than our usual steamed egg custard, so it will be more tender when steamed.

5) Put a chopstick, and the lid can't be tightly covered. This is to ensure that the temperature in the pot will not be too high, and there will be no "honeycomb". I watched TV and said that the secret of why the egg custard in the store is always tender, as if it will never fail, is that they have a special steamer with a constant temperature of 85 C. If the temperature exceeds 85C, the custard will be easily steamed.

6) When stirring eggs, be careful not to beat them with chopsticks, otherwise bubbles will appear and they will not be smooth enough.