material

Milk, orange juice, fine sugar, eggs

working methods

1. Pour the milk, orange juice and fine sugar into a bowl, heat it with warm water and keep stirring until the sugar just melts.

2. Beat the eggs into the milk and mix well.

3. Sieve the egg liquid twice, pour it into the container, and let it stand for about half an hour after sieving.

4. Put water into the pot, put the container containing egg liquid into the pot, turn the water to low heat 10 minute, and then open the lid after two or three minutes.

material

Ingredients: eggs, salt, water, oil, chopped green onion.

working methods

1, a fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. Now add water. Preferably warm water. Cold water is not very good, and hot water is even worse. It will turn into eggs.

3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.

4. Boil a pot of water and steam it. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!