1. Break the egg.

2. filter. Note: filtration is to get a more delicate custard.

3. Season with salt.

4. Add 160ml water, in which the egg liquid is 1 15g.

5. Tap a few times with chopsticks, skim the foam with a net, and blow the small one aside. Note: Foam affects the mirror effect of the finished surface.

6. Cover the bowl with plastic wrap and make a few small holes. Note: "plastic wrap" is to prevent water vapor from dripping on the surface during steaming; "Small eyes" for ventilation.

7. Cover the lid, cover the lid, boil the water, and steam over medium heat 10 minute. Note: the specific temperature and time should be determined according to your own stove.