working methods
1, first take out two eggs, beat the eggs into a bowl, add a spoonful of salt (this depends on personal taste adjustment, put more in your mouth, less in your mouth), stir with chopsticks, and beat the eggs into egg liquid for use.
2. After the eggs are beaten, add a proper amount of warm water, and the ratio of egg liquid to warm water is 1: 1.5, so that the steamed egg liquid is smoother and tender. After adding water, add a little cooking oil to the bowl and stir well. Then use a strainer to filter the egg liquid, so that the steamed eggs are more tender.
3. Then bring boiling water to a big fire. After the water in the steamer is boiled, put the bowl with egg liquid into the steamer, cover the bowl with a plate to prevent steam from dripping on the egg liquid, adjust it to medium-low heat, steam for about 8 minutes, and turn off the heat for 5 minutes. Wash shallots when steaming eggs and cut them into chopped green onions for later use.
4. After stewing, uncover the plate, end the bowl, cut the steamed custard into diamonds with a knife, bring in a little sesame oil, sprinkle with chopped green onion, and add a proper amount of soy sauce, so that this fresh and smooth custard is ready.
Tip at the end of the article
1, the ratio of egg liquid to warm water is 1: 1.5, and it is best that the steamed eggs are smoother and tender.
2. After adding warm water to the egg liquid, it is best to filter it with a strainer to filter out large chunks of egg liquid, so that it will not be honeycomb-shaped.
3. When steaming eggs, it is best to cover a plate on the bowl and steam it on low fire, so that the steamed water will not drip into the custard and the eggs will not be steamed out because of too much fire.