Ingredients

(hen's) egg

three

ingredients

sesame oil

Half a spoon

salt

3g

Steamed fish drum oil

1 tablespoon

spring onion

1 root

Warm water

350ml

step

1. Prepare ingredients: eggs, shallots, steamed fish drum oil, sesame oil and salt.

2. Knock the eggs into a deep container and add 1 teaspoon of salt.

3. Use a manual eggbeater or chopsticks to stir into egg liquid.

4. Slowly pour 2 times of warm boiled water into the egg liquid, while stirring, with both hands at the same time. At this time, the egg liquid will be thinner and lighter than before, and there will be many bubbles at the same time, so it should be filtered with a flour sieve.

5. Pour the filtered custard into a high-temperature resistant container, and let it stand for 10 minute to let the air bubbles on the surface of the custard disperse naturally, or gently skim them out with a spoon.

6. Add enough water to the steamer. After the steamer emits hot air, move the container containing the egg liquid to the steamer (the container should be covered with a lid or plastic wrap to avoid the finished product from being honeycombed due to the water vapor dripping on the egg liquid). Punch some holes evenly on the plastic wrap with a toothpick to facilitate ventilation. Cover the steamer and steam for about 12 minutes. After turning off the fire, steam for 3 minutes, then take it out.

7. Chop the washed shallots.

8. Sprinkle chopped green onion on the egg custard after cooking, add appropriate amount of sesame oil, steam fish drum oil, and serve.