First, boil the water in the pot with high fire, then steam it with medium fire10-1min, and then simmer for 5 minutes before opening the lid, so that the steamed eggs are tender but not old.

2. Steamed eggs can be used as recipes for private kitchens, and can also be used as recipes for tonifying deficiency, strengthening spleen and appetizing, malnutrition and anemia. They are salty and fresh, rich in nutritional value and simple to operate.

1. Knock the eggs into a big bowl and break them. Add dried shrimps, scallops, diced ham, diced bacon, refined salt, monosodium glutamate and chopped green onion and mix well. Slowly add 300 grams of warm water into the bowl, stir while adding, and finally steam the cooked lard in the pot for about 10 minute.

2. Mix the egg paste with warm water so that there will be no beehives; The ratio of eggs to water is about1:2; Add warm water and mix well with egg liquid; Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir a little.

3. Steamed egg custard should avoid adding raw water and hot water. Raw water is added because there is air in tap water. After the water is boiled, the air will be exhausted, and the custard will have small beehives, which will affect the quality of the custard, lack tenderness and destroy nutrients.

4. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid first and then steam it, which will destroy the nutrition and even the custard will not be steamed. It is best to steam the custard with warm water, so as to avoid the loss of nutrition and make the custard smooth, tender and delicious.