Steamed egg soup

Materials:

Eggs 2 cold boiled water about 5 tablespoons salt 1/2 teaspoons kitchen paper towels 1 sesame oil 1/4 teaspoons.

Exercise:

Beat the 1 egg liquid until the egg white and yolk are evenly mixed together without big condensation.

2 Add cold boiled water (don't add raw water directly), stir well while adding it, and then add salt and stir well. The ratio of egg liquid to water is 1:2.

3 Use a strainer to filter out bubbles, or use kitchen paper towels to absorb bubbles on the surface of the egg liquid to ensure that the liquid level is smooth and flat, so that the whole custard will not have ugly beehives.

4 Cover with a layer of plastic wrap and put it in a steamer for heating. After the boiler boils, turn to low heat and steam for about 10 minute.

After cooking, pour a little sesame oil along the edge of the bowl.