As for beating the eggs, modulation is not necessary to say, this is the most basic action, just in the water when there is a secret ha, add water on the salt, let the salt melt in the water, do not wait for the cake to steam well in the addition of salt. At the same time add water secret is

Secret one: add warm water: add cold water will let the egg and salt in the process of steaming precipitation, add boiled water will affect the integration of the water and egg, so it is more should be added warm water.

Secret two: the ratio of egg liquid and warm water is 1:2, that is, to add egg liquid twice the amount of warm water, so the ratio of steamed egg custard is more smooth.

Secret 3: stir the egg, the surface will have a lot of small bubbles, this time if you take directly to the steam, after steaming the surface of the egg will not be smooth, this time you have to use a small spoon to the surface of the egg bubbles gently sheng out, to solve this problem.

Secret Tip 4: Add a lid: Steam with a lid to avoid water vapor dripping from the lid to the egg. Add a lid also have tips, don't seal up, seal up the steam will not be able to enter, completely rely on the heat of the bowl scalded, so you can put two chopsticks on top of the bowl, bar lid gently placed on the top, the lid is slightly larger, so that the steam water can drip to the outside of the bowl can be.

Tips 5: small fire steam; water boiling and then put the egg into the steam, the whole with a small fire. Because the fire is too big will make the inside of the steamed egg produce honeycomb! Then a beautiful steamed egg is out of the pot, do you want to eat?

The last is out of the pot, put a few less onion, you can also put a little less lard, plus a little soy sauce, mom's flavor on the face!