The specific method is to smooth the tender egg soup. Because one person eats it, only one egg is beaten in a small microwave container with a lid. Stir carefully to prevent bubbling, then slowly pour the prepared salt and cold boiled water with soy sauce into it and stir evenly. I steamed it in an iron pan. Boil more water and put a steaming rack of a rice cooker in it. Cover the prepared egg mixture and put it in. Hold the lid with chopsticks, so that it won't be tight. Steam over medium heat for about 20 minutes. The effect is very good, flat and smooth, like plum said, it will tremble slightly like tofu. Maybe there is a little too much soy sauce, so it is chocolate when steamed. I used laver, dry sea cucumber, shrimp, chopped green onion, a little soy sauce, a little sesame sauce and a little sesame oil, mixed some juice and sprinkled it on the steamed egg custard.

How to make egg custard without bubbles? Teach you a good method:

1. Open 2 eggs, add a spoonful of salt and beat well.

2. Add warm water of 30-40 degrees while beating until it bubbles.

The more water you add, the more tender the custard will be.

4. Steam in the pot for about 5 minutes.

Stir the eggs evenly first, add the appropriate salt, you can add more, because you need to add water! ! Then add warm water. Pay attention to warm water. The amount of hot water and cold water is just right. Why is this? I want to explain it from a microscopic point of view. It's the interaction between water molecules and egg molecules, in which egg molecules are divided into yolk molecules and protein molecules ... It's too professional for you to understand.

You must pay attention to the amount of water. You should study the amount of water. Countless failures have taught us, neither more nor less ~ ~ I usually add two eggs to a small bowl of water, but I don't know if you have seen my bowl, and I don't have any pictures to explain it in detail. Sorry, it feels like two eggs, and the water is about four times that of eggs ~ ~ ~ Note that it is warm water ~ ~ ~

Then heat it evenly, preferably with medium heat. Before heating, put some lard in it and stir it evenly, and heat it for 13- 16 minutes. Try using chopsticks then If you gently insert it, no egg liquid will flow out, and it will feel as tender as jelly, hehe ~ ~ ~! ! ! But when I opened the lid, it looked wrinkled and steamed. Turn off the fire immediately, at least you can ensure that the bottom is still tender, hehe ~ ~ ~

Personally, after cooking 1: add some soy sauce and shallots when eating lightly, which is delicious;

2. You can also add a little pepper, sesame oil and monosodium glutamate to the eggs, which is also overbearing ~ ~ ~