First, raw materials: five eggs (three portions), 5 grams of salt, a spoonful of cooking wine (yellow wine), a little chicken essence, and a proper amount of chopped green onion;

Second, practice:

(1) Beat the eggs into a bowl, then add the salt, wine and chicken essence and stir them evenly clockwise;

(2) Pour in cold boiled water. Add it bit by bit, the ratio is egg 1: water 1.2, and stir while adding. This steamed egg custard is delicious.

(3) Use a strainer to filter the egg foam (the supermarket has a strainer), otherwise it will not sell well and affect the taste;

(4) Then put the egg bowl into the rice cooker.

(5) Press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for five minutes. Press the cooking key again and wait for another 2 minutes until it jumps to the heat preservation state again.

(6) Turn on the rice cooker to see if there is any solidified egg liquid. If yes, repeat the previous step (2 minutes); If not, it means it is ripe.

(7) Pour a few drops of sesame oil, a few drops of soy sauce and sprinkle with chopped green onion.