1. Fresh egg. Cracked into a bowl, with a whisk, add a very small amount of salt to mix, this time the egg will be thinner than before, yellow.

2. Now add water. Preferably lukewarm water. Cold water is not good, hot water is even worse, a rush into the egg flower.

3. The amount of water is very important, too little will feel that the custard is more dense and older, too little custard will be more difficult to form, the taste is also watery. Then, I generally is an egg, the amount of eggshell water. That is to knock open the two halves of the eggshell are loaded with water, loaded twice, that is, two eggshells of water, simply put, the water is two cups of egg liquid. Oh.

4. Add a small amount of oyster sauce to the water and mix it into the egg mixture. Then add a small amount of lard.

5. Well, the egg liquid all ready, now say the process of steaming. The surface of the egg when smooth as a mirror, all * this steamed skills. Boil a pot of water, put on the steam compartment. After the water must boil, and then put the egg on the steam compartment, and then open a small fire, the lid of the pot must leave a gap, do not cover tightly. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.

6. About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (according to personal preference, you can also add meat and so on), drop a few drops of soy sauce on the steamed fish can be enjoyed.

Do steamed egg custard avoid the following four points

1, avoid adding raw water and hot water

Added raw water because there is air in the tap water, the water is boiling, the air out, the egg custard will appear small honeycomb, affecting the quality of the egg custard, the lack of tenderness, nutrients will be damaged. It is also not advisable to use hot water, otherwise the boiling water will first be hot eggs, and then go to steam, nutritional damage, and even steamed egg custard. It is best to use cool water to steam egg custard, will save the loss of nutrients, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.

2, avoid stirring the egg liquid

before steaming or long time stirring the egg liquid will make the egg liquid bubbling, stirring the egg liquid will not dissolve into one when steamed. It is better to beat the egg, add cold water and then lightly beat and stir.

3, avoid steaming before adding seasoning

Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steaming custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few knives, add a little cooked soy sauce or brine and scallions, sesame oil and so on. This egg custard flavor, tender texture, nutrition is not damaged.

4, steaming time should not be too long, 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, taste reduction.