Ingredients: 1 egg Seasoning: 4g starch, 2g chopped green onion, 2g salt, 2g seafood soy sauce, 2g oil, 1g rice vinegar Method 1. Open the egg, add starch, salt, rice vinegar, and add 1 times the warm water.

2. Beat the eggs with an electric egg beater. It doesn’t matter how much foam is produced.

3. Sieve the egg liquid, and the sieve should be closer to the steaming bowl, otherwise it will easily foam.

4. Apply some oil to the steaming bowl, pour in the egg liquid, and cover the steaming bowl with plastic wrap.

5. After the water boils, put the steaming bowl into the pot, steam over low heat for about twelve minutes, then turn off the heat and steam for a few more minutes.

6. After taking it out of the pot, remove the plastic wrap, sprinkle with chopped green onion, and drop in seafood soy sauce.

Tips 1. Amount of water: When the eggs are opened, the ratio to the water mixed with the egg liquid is 1:1. 2. Water temperature: The water used to mix the egg liquid should be warm water, not cold water or hot water.

The eggs steamed with cold water are not tender enough, and the hot water will easily turn the egg liquid into egg drops.

3. Tools for adding water: There is no measuring cup at home, so the amount of water cannot be estimated accurately. Use egg shells to add water.

4. Additives: Add a small spoonful of starch to each egg.

Vinegar and eggs will produce a chemical reaction, making it easier for eggs and water to combine. The water-cooked eggs will not separate and the eggs will be slippery. Add about two drops of rice vinegar to one egg. Too many steamed eggs will have a peculiar smell.

If you don’t like to eat steamed eggs with water, you can also add the same amount of milk to each egg.

5. Egg beating tools: It is best to have an electric egg beater. If not, you can use a manual one, which is more laborious.

6. Sieve: The frothed egg liquid must be sieved. If not, you can also use a drawer cloth.

7. Apply oil: Apply some oil to the steaming bowl. After the eggs are cooked, they will not stick to the bowl and are easy to clean.

8. Covering: Cover the steaming bowl containing egg liquid with plastic wrap to prevent steam water from dripping and damaging the dough.

9. Heat: After the water boils, lower the heat and steam for about twelve minutes. Turn off the heat and steam for a few more minutes.

Ingredients clams, eggs, salt, soy sauce, chicken powder, vegetable oil, green onions Method 1. Soak the clams in light salt water to spit out sand. Maybe I didn’t soak for enough time, and I didn’t see any spit out.

2. Beat the eggs, add appropriate amount of salt and chicken powder (optional) and beat evenly, then add the same amount or slightly more water and mix thoroughly.

3. Gently slit the clams with a knife and rinse them under the water faucet to prevent sand. Well, don’t break them too wide.

4. Sieve the prepared egg liquid so that the steamed eggs are delicate.

5. Put the cleaned clams into the egg liquid and steam them in water for 8-10 minutes.

6. Just pour soy sauce after it is out of the pot. You can also pour some vegetable oil or sprinkle some green onions to make it more fragrant.