Teach you a little trick. When making custard, use a half-opened egg shell to hold water, according to the ratio of one egg to three times the water. In addition, the added water should be cold boiled water, and there is little gas in the boiled water, so the custard made in this way has no bubbles and will be smoother. Generally speaking, the more water you add to an egg, the smoother it will be, but you can't add too much water. If you add too much water, the eggs will taste thin and won't form. The ratio of water to eggs is between 0.5: 1 and 2: 1. If you want to taste solid, you should add less water, and if you want to taste tender and smooth, you should add more water, all within this range.

1: add warm water: adding cold water during steaming will precipitate eggs and salt, and adding boiling water will affect the fusion of water and egg liquid. So add warm water. 2. The ratio of egg liquid to warm water is 1: 2. In other words, twice the amount of warm water should be added to the egg liquid, so that the steamed custard is smoother. 3. Sieving: There will be many small bubbles on the surface of the stirred egg liquid. At this time, if steamed directly, the surface of the steamed egg liquid will be uneven. After the egg liquid is sieved, this problem is solved. 4. Cover: Add a cover when steaming to prevent the water vapor on the cover from dripping onto the egg liquid. 5: Steaming on low heat: After the water is boiled, put the egg liquid in and steam it, always using low heat. Because the fire is too big, there will be beehives in the steamed eggs.

The general ratio is one to two. Never put too much water, too much water won't condense. Practice: Beat in 3 eggs, drain the water according to the ratio of 1: 2, add salt (warm water is used for water, which is large in quantity and tastes good), put it in a steamer, and steam the water with cold water. It will take about 20 minutes. Add lard and soy sauce when it is almost ready, and put some chopped green onion when it is out of the pot.

Steaming egg soup is a delicious practice. After steaming, sprinkle with some light sesame oil, which is soft and easy to digest. The method is simple: beat an egg, add some salt and mix well, pour in twice the boiling water and mix well, and cook for 18 minutes. Steamed egg custard, the ratio of eggs to water is 1 to 1 just right. Beat the eggs in the bowl first, sprinkle them with chopsticks, add a little salt, add the prepared water twice, stir well, add the shrimps and steam for ten minutes. Just put the green capital.