Whisk the egg mixture with warm water, open the pot and steam over medium heat.

2. Time

After boiling, steam for 8 minutes.

3. Proportion

The ratio of egg and water is 1:2.

(The water used for steaming egg custard can be replaced by chicken soup or milk soup)

The water must be boiling before putting the egg on the steamer compartment, and then turn on the heat, the lid of the pot must leave a gap, don't cover it tightly. This way the steamed egg custard will never have honeycomb eyes and the texture will not be old. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor or something else according to your personal preference) and a few drops of black bean sauce on top and you are ready to enjoy it

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Microwave practice

First step: take a can be put into the microwave oven can be used in the vessel, the lid above must have a hole with the air;

Second step: the two eggs, knocked open into the use of the vessel;

Third step: the salt (with the residence of the individual's tastes put), a little monosodium glutamate, add the amount of water to test (a little bit more water);

The fourth step: with a quick son or adjust the egg with the tool it, so that the water and the egg fully melted together;

The fifth step: is put into the miniature stove for three minutes, cooked out into the sesame oil, you can eat!

If you are afraid of mastering the bad, I'll teach you another tip, cover the bowl with plastic wrap, use chopsticks to tie a few small holes, and then steamed, generally will not be old, even if the time is long, it will not be hard.