Two eggs are scattered.

Second step

Add 150g water and stir well. The ratio of eggs to water is about 1: 1.5.

Third step

Filter with a sieve.

Fourth step

The filtered egg liquid is very delicate and there are almost no bubbles.

Step five

Boil water in the pot, cover with egg liquid, and steam in the fire for about 15 minutes.

Step 6

The steamed custard is smooth as a mirror.

Step 7

Pork lean meat, carrots, green peppers and onions are all cut into powder.

Step 8

Heat the pan in oil and stir-fry the minced meat until it changes color.

Step 9

Season with soy sauce and sauce.

Step 10

Add carrots, green peppers and minced onions.

Step 1 1

Stir well and the minced meat sauce will be fine.

Step 12

Eat minced meat sauce on the custard.

Cooking tips

Six tips for steaming egg soup;

1, don't beat the eggs in circles, beat them horizontally or vertically, so that the eggs can be fully dispersed.

2. Be sure to use cold boiled water or pure water.

My experience is that one egg adds one and a half spoonfuls of water, two eggs add two and a half spoonfuls of water, and so on. A spoon is a spoon for serving vegetables at home.

4. Be sure to filter out the egg liquid and the bubbles before steaming.

The water in the steamer must be boiled first, and then steamed with egg liquid.

6, be sure to cover or plastic wrap to prevent water vapor from dripping into the custard.

Specific operation

Step 1

A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

Second step

Add some water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

Third step

Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

Fourth step

Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

Step five

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.

Matters needing attention

1. The ratio of eggs to water is about 1: 1 or 1: 1.5.

2. Add warm water and mix well with the egg mixture.