One egg, miso, cooking wine, oil, salt, warm water.

Practice:

1, the egg in a bowl, add warm water, mix well, the ratio of water and egg 1:1. must be boiled water to cool the warm water, can not be put in cold water, otherwise the water egg will appear honeycomb;

2, put a little wine to go to the fishy, put a little bit of miso, oil and salt, mix well. Put miso can refresh, if there is no miso, you can put light soy sauce, put heavy color soy sauce will affect the finished color of the egg custard;

3, in the vessel containing the egg brush a layer of oil;

4, the egg mixture with a fine sieve filtered twice, to get a fine egg mixture;

5, with plastic wrap to the bowl of the steamed egg cover, to avoid the steam drips on the surface of the egg affects the beauty;

5, with the bowl of the steamed egg, to avoid steam drops in the surface of the egg affects beauty;

6, with the bowl of the steamed egg, to prevent the steam drip on the surface of the egg affects beauty;

6, put the egg bowl in the microwave special steamer, cover. Put into the microwave oven;

7, select "steam eggs" program, select 9 minutes, after steaming first do not take out, wait two minutes and then take out.

Description:

1, microwave steam eggs, need to have a steam food function of the microwave oven configuration of the special steamer, need to be specially explained is the general steamer can not be put into the microwave oven to use, otherwise it will cause accidents.

If the home microwave oven does not have the function of steaming things, you can use the ordinary steamer to steam, the specific method is as follows:

2, 1 to 6 program and microwave egg steaming the same, just steamed when replaced with ordinary steamer, the steamer put a moderate amount of cold water, the bowl containing the egg into the steamer, high heat, 5 minutes after the water boiled, turn to medium heat, and then steamed for 5 minutes. Turn off the heat, and then virtual steam for two minutes, can