The ratio of eggs to water is 69g eggs: 120g water. Here's how to do this:

Preparation materials: one egg (69g), warm water 120g? Appropriate amount of salt, light soy sauce, sesame oil and shallots.

Production steps:

1, prepare eggs and warm water 120g, 60g of eggs after shell removal, and put a proper amount of water in the pot to boil.

2. Beat the eggs into the bowl, add the right amount of salt and warm water to break up.

3. Filter out the floating foam with a strainer.

4. Cover the filtered egg liquid with plastic wrap, and poke a few holes in the plastic wrap with a toothpick.

At this time, the water is almost boiled. After the water is boiled, put the egg liquid into the pot and steam it on low heat 10 minute.

6. Pour the right amount of soy sauce and sesame oil into a small spoon and pour it into the steamed egg custard.

7. Sprinkle a little chopped green onion for decoration.