2 earth eggs, half a spoonful of soy sauce, chopped green onion, a little minced meat and half a spoonful of sesame oil.

working methods

1, beat the eggs evenly in one direction until there are basically no bubbles;

2. Add warm boiled water (about 25 degrees) with the capacity of the egg, and continue to disturb the egg;

3. Add minced meat, sesame oil and soy sauce and mix well;

4. Cover it with plastic wrap at night and pick a few holes with toothpicks to breathe;

5. Put it in a pot and steam on high fire for 10 minute, then turn to low heat and steam for another 5 minutes, then turn off the fire.

6, wait for a while to boil, that is.

skill

I've never steamed egg custard, either too old or too tender. The key to this steaming is to wrap the plastic wrap in advance and puncture it. I saw that everyone introduced me like this on the Internet, so I did it. This is really a good idea. I've tried many times myself, so I'd better learn from others' experience quickly.