Both can, but use hot water, can reduce the fishy flavor. Steamed egg custard practice: In a small bowl, beat 2 eggs, add an appropriate amount of salt, and mix well with chopsticks until the egg mixture bubbles. Add 150 ml of warm water to the egg mixture. The ratio of egg mixture to water is 1 to 1.5, 2 eggs is about 100 ml, 150 ml of warm water should be added. Continue to stir with chopsticks so that the egg mixture and warm water are well mixed, and use a spoon or strainer to filter out any air bubbles on the surface.

Both are fine, but use hot water to reduce the fishy odor. Steamed egg custard practice:

1, clean small bowl and beat 2 eggs, add the right amount of salt, mix thoroughly with chopsticks until the egg foam.

2, add 150 ml of warm water (about 40 degrees) to the egg mixture, the ratio of egg mixture to water is 1 to 1.5 best, 2 eggs is about 100 ml, so you should add 150 ml of warm water.

3. After adding the warm water, continue to stir with chopsticks so that the egg mixture and warm water are well mixed, and filter out the air bubbles on the surface with a spoon or a strainer.

4. Pour a moderate amount of water into the steamer and bring to a boil over high heat. The bowl containing the egg mixture covered with a lid or wrapped in plastic wrap, tie a few small holes that can breathe.

5, put the small bowl into the steamer, turn to medium heat and steam for 12 ~ 15 minutes, depending on the amount of egg.

6, after the egg custard is steamed, drizzle in the appropriate amount of soy sauce, sesame oil, sprinkle a handful of chopped green onions can be.