But don't keep the temperature high all the time. Steam with high fire for 2 minutes first, and turn to medium fire at 80 degrees 1 minute.

3. When steaming, the lid should not be covered too tightly, the custard should not be steamed for too long, and the seasoning should not be put now. Deflation can prevent small holes in custard.

4. Don't stir the egg mixture. Intense stirring or long-term stirring will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming.

5. Don't add raw water and hot water.

6. Because there is air in the tap water, after the water is boiled, the air will be discharged, and the custard will have a small honeycomb, which will affect the quality of the custard, lack tenderness and destroy nutrients.

7. It is not advisable to use hot water, otherwise the egg liquid will be heated first and then steamed, and the nutrition will be damaged, and even the custard will not be steamed.

8. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrients and make the egg custard smooth, soft and delicious.

9. Egg custard is a home-cooked dish made of eggs, delicate and smooth.

10. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage; Has the effects of strengthening brain, improving intelligence, protecting liver, preventing and treating arteriosclerosis, delaying aging and caring skin.

1 1. An egg contains the same calories as half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A and 2% vitamin B that people need every day.

12. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.