1, need to remedy according to the cause: if it is because the ratio of eggs and water is not correct, usually too much water will not solidify the phenomenon, so you can increase the eggs to remedy, the egg liquid can be adjusted to the appropriate texture. If it is because the steaming time is not enough, then you just need to increase the steaming time, but it is not recommended to use high heat, so it is easy to steam the egg custard old. Rather, because it is not mixed evenly, then there is no good remedy, although it is not solidified, but the eggs in the case of high temperature will still be solidified, such a state of the egg custard continue to mix, it is easy to steam bad.

2, the method of steaming egg custard

(1) ingredients: 2 eggs, warm water, salt 1 small spoon, cooking oil, green onion moderate, seafood soy sauce 1 spoon.

(2) practice: add the eggs to the bowl, beat; pour warm water while whisking the egg mixture, water temperature between 35-40, warm but not hot, if the eggs are relatively small, add water when the amount of water should be reduced as appropriate.

(3) Add 1 tsp salt and cooking oil and beat well.

(4) Skim small bubbles from the surface of the egg mixture with a spoon, wrap the plastic wrap around the egg mixture, and make a few small holes.

(5) Put it on a pan, bring it to a boil over high heat and steam it over medium heat for about 10-15 minutes.

(6) Remove from the pan, sprinkle with chopped green onion and soy sauce.