1 add warm water: add cold water will let the egg and salt precipitation in the process of steaming, add boiling water will affect the integration of water and egg. So to should add warm water.

2 egg liquid and warm water ratio of 1:2. That is to say, to add the egg liquid twice the amount of warm water, so that the ratio of steamed egg custard is more smooth.

3 sieve: stirred egg, the surface will have a lot of small bubbles, this time if you take directly to the steam, after steaming the egg surface will not be smooth. Put the egg mixture through a sieve, it solves this problem.

4 add a lid: steam with a lid, to avoid the lid of the pot on the water vapor dripping down to the egg.

5 small fire steaming: water boiling and then put the egg mixture into the steam, with a small fire. This is because too much heat will create a honeycomb inside the steamed egg.

Additionally, the steps for steaming eggs are:

1. Beat the two eggs, beat them well

2. Add water, continue to beat, beat them well

3. Beat them well and then take a sieve to strain all the foam, make sure to strain it well, otherwise there will be pits!

4. Cover with plastic wrap, cover tightly!

5. Put into the steamer, first high heat steam 10 minutes

6. 10 minutes after the high heat, change the low heat 12 minutes

7. 12 minutes after the low heat, turn off the fire, and continue to simmer for 5 minutes

8. put the soy sauce

9. Finally put sesame oil