Prepare ingredients. Fresh eggs, purified water, salt, cooking wine, soy sauce, sesame oil, and you can also add a proper amount of medlar or chives according to your own preferences.
Production steps. Prepare a clean bowl and brush it with a thin layer of cooking oil so that it won't stick to the bowl when steaming. Then beat the eggs into a bowl and add the right amount of cooking wine and salt. Cooking wine can remove the fishy smell of eggs without too much salt. Soy sauce will be added later. Stir eggs with chopsticks. We need to be careful not to send the eggs away and not to let bubbles appear on the surface of the eggs. Add a proper amount of purified water to the egg bowl. Be careful not to add raw water here. Raw water will form a large number of bubbles during the cooking process, and the steamed egg cakes will produce honeycombs. The egg-water ratio should be controlled at 1 2. If there is too much water, the omelet will delaminate and affect the taste.
If bubbles are generated in the process of beating eggs, they can be filtered with a fine sieve. Cover the surface of the egg bowl with plastic wrap, and then stick a few small holes with toothpicks to give off hot air. Then put the eggs on the steamer, add enough water to the pot, and don't add cold water halfway, which will prolong the cooking time and make the omelet honeycomb. After the eggs are steamed, take out the bowl from the pot and pour some soy sauce and sesame oil, chives or medlar on the surface of the eggs. You can eat fresh and smooth egg cakes.
Precautions. Steamed egg cakes are best made of stainless steel or glass. These materials have better thermal conductivity, which makes it easier for eggs to be heated evenly. When steaming the omelet, be sure to use medium-low heat. Too much heat will cause the omelet to be caught.