Four fresh eggs.

2

Add the same amount of water and two grams of salt as eggs, and open evenly (you can add more water if you like to eat tender).

three

Pass the beaten egg liquid through a rotating net and filter out the floc in the egg liquid (this step is very important, which determines whether the custard is silky and delicate. If there is no woven net, you can also use drawer cloth or stockings instead.

four

The filtered egg liquid (skimmed if there is foam) is obviously much more delicate.

five

Seal it with plastic wrap, but poke five or six small holes in the plastic wrap with a toothpick. This is done to prevent distilled water from dripping on the egg liquid. After everything is ready, you can steam in the pot (after the boiler boils, add the egg liquid. According to the dosage, steam for six to ten minutes. )

six

This is steamed with eggs and water in the ratio of 1: 1. Personally, I feel a little old. I suggest you put more water when cooking. Well, if this can be steamed successfully, you can add your favorite food or marinade to make more delicious and unique dishes (such as crab meat, clams with shells, etc. ).