1, prepare the required materials.
2. Beat the eggs into a bowl and break them up with an eggbeater.
3. Add a little salt and continue to stir evenly.
4. Then add the right amount of cold water.
5. Continue uniform disturbance.
6. Sift the stirred egg mixture evenly.
7. Screen for the second time. Eggs will become smoother after being sieved twice.
8. Remove the foam with a small spoon.
9. Then cover with plastic wrap and steam for 12 minutes.
10, take out and sprinkle with chopped green onion.
1 1. Mix sesame oil and soy sauce with a spoon and pour in the egg custard.
Precautions:
Avoid adding raw water and hot water to steamed egg custard. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients.
It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.