After the eggs are beaten, add warm water and stir well. As for the quantity, just beat two eggs in a normal rice bowl and fill them with water. Heat it in a microwave oven for about four minutes (you can spend less time if you want to be tender), take it out and season it according to your preference.

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.

2. Now add 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.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid.

4. 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.

Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror, thanks to this steaming skill. 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.

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

The practice of steaming steamed bread:

First, melt the baking powder with a proper amount of warm water, and the water temperature should be comfortable and not hot. Because there are many active yeasts in the baking powder, the yeast will lose its activity when the water temperature is too high, leading to fermentation failure. The dosage of baking powder is not very strict, just read the instructions.

Second, put the flour into the basin, pour in the melted baking powder water, and then knead the flour by hand. The worse, the better. The aim is to make the yeast disperse as evenly as possible. At this time, you can add water bit by bit and knead the dough by hand. With the addition of water, the broken dough began to stick together to form a big dough. In this process, it is necessary to control the amount of water, not to add too much, and it is appropriate to keep the dough soft and hard and not stick to your hands.

Third, cover the kneaded dough with a clean wet cloth (to prevent the water on the dough surface from evaporating) and put it in a warm place for fermentation. Fermentation time varies with temperature and the amount of baking powder. If you want to shorten the fermentation time, you can boil some hot water in a large pot until the water temperature just feels hot, then put the kneaded dough together with the basin into the large pot, cover it and wait for the fermentation to be completed.

Four, generally two hours later, when you find that the dough has expanded a lot and it feels soft when you press it with your hand, it is basically fermented. At this time, you can pull out the dough and see if there are many holes in it. If there is, that's fine. After the fermentation is completed, if the fermentation is continued, the dough will turn sour.

5. Sprinkle a layer of dry flour on the panel, take out the fermented dough and put it on the flour, and start kneading. At this point, you must check whether the dough is sour, tear off a small piece of dough and lick it with your tongue to see if it is sour. If it is sour, it must be neutralized with a small amount of edible alkali (baking soda), otherwise the steamed bread will be sour and unpalatable.

Sixth, the dosage of edible alkali should also be mastered. If too much alkali is used, steamed bread will turn yellow and taste alkaline. If the dosage is not enough, the steamed bread will be sour. But there is no way to calculate the exact dosage, because the fermentation procedure is different and the acid content is different, so it is always impossible to determine the acid content. Generally speaking, the amount of alkali used for dough of 2 kg of dry flour is one spoonful. Traditionally, it is better to melt the edible alkali with a little warm water and then knead it into dough slowly. This method can avoid uneven distribution of edible alkali.

Seven, this step is kneading dough, that is, kneading dry flour into dough. Push and press repeatedly until the dough returns to the hardness before fermentation. Knead dough can't be steamed immediately. Cover it with a wet cloth and let it stand for a while, which will wake up the hair. About half an hour to an hour.

Eight, after waking up, knead the dough into strips, cut into pieces and put it on the steamer. You can also knead a small piece of dough into a circle. Anyway, it's up to you. It tastes the same.

Nine, add water to the pot, put on a steamer, and burn until the water boils. Then change to medium heat, keep boiling and steaming for about 25 minutes, and cease fire. Don't hurry to open the lid at this time. Wait about ten minutes, then open the lid. You can't wait too long, or the water drops on the lid will drip down, so the steamed bread skin will rot and look ugly. At the same time, if the time is too long, the bottom of the steamed bread will stick to the steamer and it is not easy to take it off. After opening the lid, gently press the steamed bread with your fingers, and the pit will soon calm down the mature steamed bread. If it sinks and does not recover, it means it has not been steamed.