Prepare ingredients: 2 eggs.

Ingredients: steamed fish black soybean oil 1 tsp, cooked hot oil 1 tsp, and boiled water 60 ml.

Step by step method:

1, first prepare a suitable bowl, then beat the eggs into the bowl, then add 60 ml of cold boiled water, stir in one direction with chopsticks, and beat into egg liquid. When doing this step, remember, don't add cold water, but use cold boiled water. The amount of water should be about 3 times that of eggs, that is to say, an egg should add 30 ml of cold boiled water. According to this calculation, if there is too little water, the steamed omelet will be hard, and if there is too much water, the custard will not solidify well. )

2. After the egg is stirred into egg liquid, there will be floating foam on the surface. At this time, remove the floating foam with a spoon to avoid bubbles in the custard, and the steamed custard will not have beehives.

3. Boil the water in the pot, first boil the water, then add the stirred egg liquid, then cover it, and then turn to medium heat for 8 to 10 minutes. If the amount of egg liquid is small, it will be cooked in 8 minutes. If there is a lot of egg liquid, steam it for 2 minutes before turning off the fire.

4. After the egg custard is steamed, put on a flower knife, then pour some steamed fish soy sauce or soy sauce, and then pour a teaspoon of cooked oil to enjoy the food. There is no need to add salt to steamed egg custard in my house. If you like chopped green onion and coriander, sprinkle some chopped green onion while the custard is still hot.

The custard steamed by my method tastes fragrant, soft and slippery, and won't flow out. The cooked egg custard is as delicate as tofu, which is very popular among the elderly and children. In order to taste better, I steamed the custard and cut it into small pieces with a knife, which is even better! If you have a meal, I suggest you have a bowl of this tender egg custard, which is delicious, nutritious and easy to digest.

Gourmet talk about nagging:

First, the two main points of steamed egg custard are: first, be sure to boil the water and then steam it in the egg liquid. Another point is that the time to steam egg custard should be controlled at about 8 minutes, and it should not be steamed for too long. If steamed for too long, the custard will be very old and hard.

Second, and finally, the water added to the egg liquid can't be cold water. It must be boiled until it is cold and white. As long as you master these two points, you can steam out a smooth custard.