Introduction 1, warm water

Adding cold water will precipitate eggs and salt during steaming, and adding boiling water will affect the fusion of water and egg liquid. So add warm water.

Raiders 2. The ratio is 1: 2.

The ratio of egg liquid to warm water is 1: 2. In other words, add twice the amount of warm water to the egg liquid, so that the steamed custard is smoother.

Raiders 3, screening

There will be many small bubbles on the surface of the stirred egg liquid. At this time, if you steam directly, the surface of the steamed liquid will be uneven. After the egg liquid is sieved, this problem is solved.

Raiders 4: Cover the lid

When steaming, add a cover to prevent the water vapor on the cover from dripping onto the egg liquid.

Raiders five, small fire steaming

After the water boils, put the egg mixture in and steam it, always with low heat. Because the fire is too big, there will be beehives in the steamed eggs.

How to choose eggs?

1. Sensory identification: Observe the appearance, color and cleanliness of eggs with eyes. Fresh eggs with good quality have a clean and dull shell with a layer of hoarfrost and bright color. Inferior eggs, frost falling off the shell surface; The shell color is bright, dark gray or dark black, with oil sample leaching; There are more or larger mildew spots.

2. Touch identification: put the egg on the palm of your hand and turn it over. Good fresh eggs have rough shells and moderate weight; Inferior eggs are light in weight and smooth to the touch.

3. Ear recognition: The sound of good fresh eggs colliding with each other is crisp, and the eggs are silently shaken. Inferior fresh eggs collide with each other to make creaking sound (incubating eggs) and empty sound (splashing eggs), and shake when holding eggs.

4. Nose smell identification: breathe hot air into the eggshell gently with your mouth, and then smell it with your nose. Good fresh eggs have a faint smell of quicklime.