Cold water or boiling water on the pot can be, but it is best to boil water on the pot, boiling water on the pot to steam out of the egg custard will not have honeycomb eyes, the texture will not be old. It will take longer to steam the egg custard in cold water. It will take almost 20 minutes to steam the egg custard in cold water, and it is better to turn off the heat and let it simmer for 3 minutes after the egg custard has solidified on the surface.

Hot water on the pot practice: prepare a bowl without water and oil, the eggs will be cracked in the bowl, add is a little salt, and chopsticks will be scattered eggs, standby. Then add 250 milliliters of warm water in the egg additive, in general, the ratio of eggs to water is 1:1.5, too much water is not molded, too little steaming out of the egg custard will be very old.

After the warm water is added, stir well and filter the white foam on the surface of the egg mixture, otherwise there will be a lot of bubbles on the surface of the steamed egg custard. Add the right amount of water to the pot, and boil it over high heat, then put the modulated egg mixture into the pot, and cover it with plastic wrap, and poke a few holes with a toothpick to avoid the water droplets dripping into the egg mixture.

Turn up the heat to medium-low and steam slowly for 15 minutes, the time can be measured according to the amount of egg mixture. After steaming, add a moderate amount of black bean sauce and a few chopped green onions, or a few drops of sesame oil.

Cold water on the pot practice: eggs into a bowl, add a little salt beaten, add egg liquid 3 times the amount of cold white water and a small half a spoonful of starch, and again fully beat, beat well, the egg liquid through a sieve, filtered foam. Pour into a baking bowl and cover with a lid. If the container does not have a lid, cover with plastic wrap and poke a few holes with a toothpick. Steam in cold water for 15-20 minutes, simmer for 3 minutes before serving. Drizzle a little soy sauce, vinegar and a little sesame oil over the top of the custard before serving.

Cooking tips: The amount of cold water determines the degree of tenderness of the custard, the more water the more tender the custard. Do not beat the eggs in a circle, beat them horizontally or vertically, so that the eggs can be fully broken. Before steaming, be sure to filter the egg liquid, the air bubbles filtered out, the water in the steamer must be boiled first, and then put the egg liquid into the steam, be sure to cover the lid or plastic wrap, to avoid water vapor dripping down to the inside of the egg custard.