Eggs made into egg custard is the most nutritious, the practice is as follows:

1, first of all, the eggs are beaten, first put 1 tablespoon of cooking wine and mix well. The wine can remove the fishy smell of the eggs.

2, slowly pour in warm water, according to the size of the eggs you use to adjust the amount of water, I used about 230 grams of water, the temperature of the water to not hot.

3, pour the whisked egg mixture into a suitable container, filtered through the best, the custard will be very delicate, there will be bubbles around the circle, with a small spoon to scoop out.

4, the egg custard into the steamer, covered with a lid, high heat steaming for 15 minutes, open the pot, very tender, there will be no collapsed pits at all.

5, the bowl put a little chopped green onion, pour soy sauce and sesame oil and mix well.

6, steamed egg custard removed, with a knife to cut out the tic-tac-toe.

7, pour the mixed dating to the egg custard, with a small spoon sliding, four sides to push a little on the good.