2. Add egg liquid 1.5-2 times water and continue to stir evenly.

A The water ratio between egg liquid and steamed eggs is between 1.5 and 2 times, which is the most perfect. If you have a measuring cup or scale at home, you can measure the proportion. If not, it doesn't matter. Beat the egg mixture first, and watch the egg mixture add water and you will have a bottom. I guess it's almost enough.

B. Use clear water for steaming eggs. If it is summer, just use room temperature water directly. In winter, especially in the south where the room temperature is almost zero, the steamed custard will be better if the water is replaced with water close to the body temperature before 35-40 degrees!

3. Pour the beaten egg liquid water into a steaming bowl with a thin layer of cooking oil in advance, skim off all the foam on the surface with a spoon and clean it.

A. If you are not confident about your skill in beating egg liquid, the soymilk machine at home comes with a mesh screen. You can sieve the beaten egg liquid with a mesh sieve and pour it into the steamed egg bowl.

B. Grease the inner wall of the steamed egg bowl. Subsequent bowls are more convenient to wash. If you don't mind, you don't have to wipe it.

C. After pouring into the steamed egg bowl, the foam on the surface must be thoroughly cleaned. If there is foam, the custard will not be smooth when steamed.

4. First, boil the water in the steamer, then cover the steamed egg bowl with egg liquid or plastic wrap, put it in, steam for 12 minutes on medium and small fire, then turn off the fire, wait for 3-5 minutes, then take it out and pour it with seafood soy sauce, sprinkle with chopped green onion, and a bowl of perfect egg custard with smooth mirror will be steamed.