Main ingredients

Eggs? : 2

Warm water : 200ml

Accessories

Scallion? : moderate

Salt : 1/2 teaspoon

Steamed fish soy sauce : 2 teaspoons

Oil : moderate

Step by step

First step

1. Two eggs are beaten in a bowl and cup

Second step

2. Warm boiled water is added to 200 ml, so that the egg-water ratio is 1:2,

Step 3

3. Add 1/2 teaspoon salt and beat the egg mixture well.

Step 4

4. Pour a little oil into the steamed egg container and use a brush to spread the oil evenly on the inside of the container.

Step 5

5. Strain the beaten egg mixture through a strainer and pour it into the container to remove egg foam and white bands.

Step 6

6. Then use a small spoon to skim the remaining foam off the egg mixture, which will make the surface of the steamed custard smooth and delicate.

Step 7

7. Wrap the egg steamer container with plastic wrap to prevent the steamer water from flowing in,

Step 8

8. Place the steamer on the steamer rack after the water boils.

Step 9

9. Cover the pot with a lid and steam over high heat for 4 minutes, then turn the heat to medium and continue steaming for 8 minutes, a **** steaming for 12 minutes.

Step 10

10. Add chopped scallions and drizzle with 2 teaspoons of Lee Kum Kee Steamed Fish Soy Sauce.

Step 11

11. Boil the right amount of oil and drizzle it over the scallions, and it's done.