It is ok to add sugar to custard, and the effect of adding sugar to custard is obvious, because sugar can increase the sweetness and fragrance of eggs to a certain extent, and at the same time raise the boiling point, so that custard is not easy to steam. In addition, white vinegar can promote the discharge of bubbles in the egg liquid, restore the original flavor of the custard, and neutralize it with white sugar to make the custard more fragrant, tender and smooth.

Common practices of steamed egg soup:

Step 1: Beat the eggs into a bowl first, then add a teaspoon of fine sugar to the egg liquid, and then add an appropriate amount of warm water of about 35 degrees, and stir them quickly and evenly in one direction with chopsticks to melt all the sugar at the same time.

Step 2: Stir the egg mixture evenly with chopsticks, add 2~3 drops of white vinegar, then seal the plastic wrap and let it stand for a while, and stick a few holes on the plastic wrap until the bubbles are exhausted.

Step 3: Bring the pot to boil water. After the water boils, turn to medium heat, remove the plastic wrap and put it in the steamer. Steam for 2 minutes to dispel the fishy smell, then cover the pot. Continue steaming 10 ~ 12 minutes. Take it out after steaming, and add a little sesame oil and chopped green onion. When the temperature drops slightly, you can eat it.