1, hot water in the pot to cook egg custard generally speaking, it takes about 10-15 minutes.

2, the practice is as follows: a fresh egg, knocked into a bowl, with a whisk to disperse, add a very small amount of salt to mix, this time the egg will be thinner than before, yellow, and then add water, preferably lukewarm, cold water is not very good, hot water is even more not good, a rush into the egg flower, the amount of water is very important, too little will feel the egg custard is more dense, more old, too little egg custard shaped will be more difficult to taste water water, then generally the water is the egg custard is the best way to make the egg custard. then the general water is twice the egg mixture can be, add a small amount of oyster sauce in the water and mix it into the egg mixture inside the mix, and then add a small amount of lard, egg mixture all ready, now say the process of steaming, burn a pot of water, put on the steam compartment, the water must be open later, and then put the egg mixture on the steam compartment, and then open a small fire, the lid of the pot must be to leave a seam, do not cover the solid, so that steamed out of the egg custard absolutely will not beehive eye, the taste is not old, about 10 years, and then the egg mixture will not be able to be used as the egg custard, but also the egg custard will not have the same taste, and will not be used for the egg custard. The taste will not be old, about 10-15 minutes, the egg custard should be almost good, sprinkle some chopped green onions, a few drops of soy sauce can be enjoyed.

3, steaming egg custard time is not too long, the steam should not be too large, because the egg is rich in protein, heated to 85 ℃ or so, it will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Too much steam will make the egg custard appear honeycomb, the flavor is reduced.