Also edible.

Steamed eggs are one of the traditional delicacies and a home-cooked recipe suitable for all ages. Southerners call it "steamed eggs" and northerners call it "egg custard". Shandong and Northeastern people often call it "steamed cake".

Although "steamed eggs" seems simple, there are still many people who fail to do it. Either they add too much water, which causes the water and eggs to separate; honeycomb.

To successfully steam delicious water eggs, you need to control the amount of water, water temperature, egg-beating technique and heat. Beat three eggs in a bowl with a spoonful of salt, about one tael of minced lean meat. If you like to add chives, you can chop two scallions, and two tablespoons of oil (only one spoon if it is lard). Two large oyster sauce spoon, appropriate amount of cooked white sesame seeds.

1. Put oil in a pot and heat until it is 60% hot. Pour in minced meat, add appropriate amount of salt and stir-fry until cooked. Add oyster sauce and chopped green onions and stir-fry until fragrant. Place in a small bowl and set aside. .

2. Put the steaming rack in the pot, add water and bring to a boil. Add the hot purified water and oil at about 50 degrees to the egg juice, stir well, put it on the steaming rack and cover it, and steam over medium-high heat.

3. When steaming for about four minutes, remove the lid and let it sit for more than ten seconds, then close the lid and continue steaming.

4. After steaming for about three minutes, insert bamboo chopsticks into the egg in the center of the bowl and check. If it is still too watery, cover it and steam for more than one minute before checking again until the egg is in the center of the bowl. The eggs are solidified to almost the same level as the egg surface.

5. Take out the bowl, spread the minced meat on the egg surface, sprinkle with white sesame seeds, and serve.