Here is a little trick: when making egg custard, use half an egg shell after opening to hold water, according to the ratio of one egg to three times of water. In addition, the water added should be cold boiled water. There is very little gas in the boiled water. The egg custard produced in this way will have no bubbles and will be smoother and more tender. Generally speaking, the more water you add to eggs, the smoother and tender they will be, but don’t add too much water. If too much water is added, the eggs will taste watery and shapeless. The ratio of water to eggs is between 0.5:1 and 2:1. If you want to have a firmer texture, add less water; if you want to have a more tender texture, add more water; it should be within this range.

1: Add warm water: Adding cold water will cause the eggs and salt to precipitate during the steaming process. Adding boiling water will affect the fusion of water and egg liquid. So you should add warm water. 2: The ratio of egg liquid to warm water is 1:2: that is to say, add twice the amount of warm water to the egg liquid, so that the custard steamed with this ratio will be smoother. 3: Sieve: There will be many small bubbles on the surface of the stirred egg liquid. If you steam it directly at this time, the surface of the egg liquid will not be smooth after steaming. After sieving the egg liquid, this problem will be solved. 4: Add a lid: Add a lid when steaming to prevent the water vapor on the lid from dripping onto the egg liquid. 5: Steam over low heat: After the water boils, put the egg liquid in and steam, using low heat throughout the process. Because the fire is too high, a honeycomb shape will form inside the steamed eggs.

The general ratio is one to two. Don't put too much water, otherwise it won't be able to condense. Method: Beat 3 eggs, add water in a ratio of one to two, add salt (use warm water, so that more will come out and the taste is good), put it in a steamer, and use cold water for steaming. It will be ready in about 20 minutes. When it is almost ready, add lard and light soy sauce. When it is out of the pot, you can add some chopped green onion.

Steamed egg custard is a delicious way to make it. After steaming, pour some light soy sauce and sesame oil. It is soft, smooth and easy to digest. The method is very simple: break an egg, add some salt and mix well, pour twice the amount of boiling water and mix well, boil the pot for ten or eight minutes. For steamed egg custard, the ratio of eggs to water is 1:1. First, break the eggs into a bowl, use chopsticks to break the eggs first, then add a little salt, and add the prepared water twice. , stir evenly, add shrimps and steam for ten minutes. Just put it on Qingdu.