1. If the steamed custard is very tender and smooth, the ratio of eggs to water should be about 1: 1.5. If the proportion of eggs is large, the steamed custard is prone to honeycomb. If the proportion of water is large, it is easy to separate eggs from water.

2. When steaming egg custard, generally use cold boiled water, purified water or warm water of about 30 degrees, which can not only ensure that the nutrition of the eggs is not lost, but also make the steamed eggs have a very smooth surface and a very delicate taste. If raw water is used, the minerals in the water will be separated after heating, which will affect the delicious taste of the custard. If we use too hot water, the egg liquid will be washed into egg flowers during the stirring process, which will cause the eggs in the steamed custard to separate from the water, and there will be chlorine in the tap water, so the gas in the tap water will make the custard honeycomb after heating.

1, take a clean small bowl, knock the eggs into the bowl, and then pour an appropriate amount of cold boiled water according to the ratio of 1: 1.5, or directly pour pure water and mix well.

2. This step is also critical when mixing the egg liquid. It must be stirred until tiny bubbles appear on the surface of the egg liquid, and then we will remove these bubbles with a fine mesh colander. This is a crucial step. If there are bubbles in the egg liquid, then the steamed custard will also produce pores.

3. After the foam is cleaned, we divide the egg liquid into small bowls and cover them with plastic wrap to avoid steam dripping into the egg liquid during steaming. Wait until the water in the pot boils, then put the small bowl with egg liquid into the pot and steam for about five minutes.

After the custard is steamed, we can pour some sesame oil on it and dip it in soy sauce.