1.

When steaming eggs, control the amount of water to make the steamed eggs more tender and taste better. Generally, the ratio of eggs to water is 1:2 Or 1:3 is appropriate.

2.

Everyone has different tastes and can make appropriate adjustments. Before adding water, be sure to mix the egg liquid thoroughly before adding water. The water should not be too hot or too cold, just use something slightly warm.

3.

Generally, when feeding food to people with poor digestive function, patients, the elderly and children, try to add as much water as possible. In addition, add an appropriate amount of milk and white sugar to the egg liquid, stir evenly, and steam it to make a patch, which is more nutritious and tastes better than steamed eggs.

4.

How to make egg custard:

1. Break 1 egg into a bowl, add appropriate amount of salt and mix well, add warm boiled water or stock (Egg-to-water ratio: 1:2 is better. Simply put, the water is twice as much as the egg liquid);

2. Strain the beaten egg liquid through a strainer and pour it into another bowl. Put a thin layer of cooking oil in a steaming bowl (so that the steamed eggs will not stick to the bowl);

3. Start steaming. This step is more important. The so-called flat as a mirror, tender and smooth, this One step is the key: boil water with water, bring to a boil over high heat. Be sure to boil. Put the bowl of egg liquid on a water separator to steam, change to medium to low heat, and leave a slit in the lid of the pot (you can place a pair of chopsticks under the lid to wipe the chopsticks by the way). Poison) for about 10 minutes, the egg custard will be almost ready. Sprinkle some chopped green onion or dried meat, add a few drops of sesame oil and enjoy.