Preparation of ingredients:

Eggs 1 egg, moderate amount of warm water and a little salt.

Production method:

Step 1.

Beat 1 egg in an empty bowl, and then fully disperse the eggs for later use.

Step 2.

Add warm water and a small amount of salt to the beaten egg liquid, and beat the egg liquid fully again. Then filter the eggs into another bowl with a sieve for later use.

Step 3.

Pour a proper amount of clear water into the pot, cover the filtered egg liquid with plastic wrap, then tie a few holes, put the pot in cold water, cover the lid, boil the water with strong fire, time it for 5 minutes after the water boils, then turn off the fire and take it out.

Such a smooth and delicate egg cake will be steamed. If you want the egg cake to be smooth and delicate, there are four details to pay attention to without honeycomb structure:

1. Eggs should be mixed first and then added with water: an appropriate amount of warm water should be added when the egg cake is steamed. Before adding warm water, the eggs should be completely mixed and then added with warm water, so that the egg liquid can be easily mixed evenly, and the made egg cake will not be bubbled or caked due to uneven stirring.

2. The added water temperature should be appropriate: when steaming the egg cake, the added water temperature should be controlled between 37℃ and 45℃, otherwise the temperature is too high, the egg liquid will be washed into egg drop soup, and the temperature is too low to fully disperse the egg liquid, so that the egg liquid will foam or agglomerate, resulting in honeycomb structure, and the steamed eggs will be old and hard.

3. Sieve the scattered egg liquid: After the egg liquid is scattered, there will be a lot of bubbles floating on the surface of the egg liquid, which is difficult to remove, so there will be a lot of honeycomb tissue on the surface after steaming, which will affect the taste. Therefore, filtering the egg liquid with a thinner screen before steaming can effectively remove the bubbles in the egg liquid. In this way, the steamed egg cake will not have a lot of honeycomb structure.

4. Cover the bowl with plastic wrap when steaming the egg cake: seal the bowl with plastic wrap before steaming the egg cake, and then tie a few holes in it. In this way, when steaming, the water droplets condensed by steam will not drop on the egg cake and cause honeycomb eyes.

The above four key details must be done in order to steam out the delicate and tender egg cake.