Steaming egg custard does not solidify the reason:

Water put too much: egg custard steamed out not solidified may be due to the water put too much, the egg was diluted to a certain degree, the general ratio of eggs and water is recommended for the best 1:1.

The fire is not enough: egg custard is not solid and may be caused by the fire is not enough, the protein in the egg heating is not sufficient, so it will not solidify, the general egg custard water to steam about 10 minutes after the best.

No salt: If you don't add salt in the egg custard may also lead to the situation of not solidifying, because salt can accelerate the denaturation of proteins, for the protein in the protein liquid without salt can not solidify.

Steps for steaming eggs:

Prepare the required materials.

Crack the eggs into a bowl and beat with a whisk.

Add a pinch of salt and continue to mix well.

Add the right amount of warm water.

Continue to mix well.

Sieve the well-mixed egg mixture.

Sift it a second time, the eggs will become finer and smoother after sifting twice.

Skim off the foam with a small spoon.

Cover with plastic wrap and steam for eight to ten minutes.

Remove the bowl and sprinkle with scallions.

Mix the sesame oil and soy sauce with a small spoon and pour into the egg custard.

Steaming egg custard avoid adding raw water and hot water, add raw water because there is air in the tap water, the water is boiling, the air out, the egg custard will appear a small honeycomb, affecting the quality of the egg custard, the lack of tenderness, the nutrients will also be damaged.

It is also not advisable to use hot water, otherwise the boiling water will first be hot egg, and then go to steam, nutritional damage, and even steamed egg custard. It is best to use warm water to steam the egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as the brain, taste delicious.