Specific method
Step 1: In a bowl, beat 3 eggs, add 1 tablespoon of salt and mix well with chopsticks, and stir for a while, the more evenly mixed, the more tender the egg custard will be steamed out, and then in accordance with the ratio of 1:1.5 to join the warm water, the egg custard steamed out of the warm water has no air bubbles, while pouring water, stirring evenly, and then filtered into another bowl with a strainer so that the steamed custard is more tender. air bubbles, while pouring water, while stirring, stirring evenly and then filtered into another bowl with a strainer, so that the steamed egg custard more tender, and then covered with a layer of plastic wrap, in the plastic wrap with a toothpick to tie a few small holes.
Step 2: Boil water in the pot, put the egg mixture into the pot, open a small fire to steam for 10 minutes, the fire is not too big, the fire steam is easy to steam the egg bloom, steamed out of the eggs in a honeycomb shape.
The third step: 10 minutes after the fire stew 3 minutes to open the lid will be taken out of the egg custard, and then remove the plastic wrap, add a small amount of soy sauce and sesame oil on the top, sprinkled with an appropriate amount of small green onions shaking evenly on it. Nutritious and delicious egg custard is ready.
Egg custard tips
1. The ratio of water and eggs is 1:1.5, as long as you follow this ratio to adjust, the steamed egg custard will be smooth and tender.
2. Be sure to add warm water, do not use cool or boiling water, to prevent steaming out of the egg custard and old and fishy with honeycomb.
3. Steaming time to open the small fire or small fire steaming, if you open the large fire steaming eggs are easy to bloom, steaming out of the egg custard is also a honeycomb.
4. Steam the egg custard when the top should be covered with a layer of plastic wrap, plastic wrap above to tie a few small holes, so that the steam out of the egg to ensure that the surface is smooth and flat, and tender and delicious.