Ingredients: 3 eggs, about 4/5 bowl of water, 1 teaspoon of oil, 1/3 teaspoon of sugar, a little salt, a little green onion, a little coriander.

Method: 1. Beat the eggs inwards towards yourself, then add salt, sugar and oil, and beat until foamy. 2. Open the faucet and let a fine column of water pour into the beaten eggs. Beat evenly while adding water until 4/5 bowl of egg liquid is filled. 3. Put the bowl containing the egg liquid into the pot, steam over high heat first, then turn to low heat when the water boils, and steam for about 15 minutes. During this period, the lid of the pot must not be opened. 4. After steaming, add chopped green onion and coriander and serve.

Features: The origin of this steamed egg dish is not simple. It was the favorite steamed egg of Empress Dowager Cixi of the Qing Dynasty. Its special feature is that the eggs will not get old no matter how you steam them, and they are as smooth as tofu and taste like Eating the soft and smooth tofu pudding is simply superb.

Remarks: 1. It is best to use bamboo chopsticks and beat the eggs evenly inward toward you. 2. Turn off the faucet to a small column of water before injecting. 3. Do not open the lid of the pot while steaming eggs.