1. Two eggs, put the same amount of cold warm water, a little salt, shake well with a shaker to make the egg mixture for the steamed egg
2. Sieve the prepared egg liquid to filter out foam
3. Put it in the steamer, cover a large circle on the top to prevent water vapor from falling into the custard, bring to a boil on high heat, steam on low heat for 10 minutes, turn off the heat, and simmer for another 10 minutes.
4. It happened that there was fried rapeseed fried sea rice at home, so I brought it over and put it on the plate.
5. Use a spoon to scoop out the custard, add oyster sauce, light soy sauce, and sesame oil sauce according to your own taste. Remember to put less, more egg flavor.
Tips:1. I measured the bowl of steamed custard to put about 170 grams of liquid, so I used two eggs, about 83 grams, and then added 90 grams of water. If you don’t have a classmate at home, you just need to make an appointment. The ratio of eggs to water can be between 1:1-1:1.2. The more water, the smoother and tenderer.
2. The water must be boiled and let cool. You can also use fish soup, chicken soup and other broth too. Just remove the oil on the broth, which is more fresh and delicious.
3. The filter foam can prevent honeycombs on the surface. Children's shoes without a small sieve can be replaced with gauze. Children's shoes who don't mind honeycombs can ignore this step.
4. When steaming eggs, you must put a large circle on the top or poke a hole with plastic wrap, either, just prevent water vapor from falling in.
5. When steaming eggs, you can put the processed clams, minced meat, fresh shrimp, shiitake mushrooms, fungus, etc. into the egg liquid to make steamed eggs with richer taste and nutrition.
6. If you want to save trouble, you can directly replace part of the water with light soy sauce and put it in the egg mixture shaken in step 1, which saves trouble.
7. Regarding the steaming time, this bowl used a depth of 3-4cm, so it was steamed for 10 minutes and simmered for 10 minutes. I usually steam it in a deep dish, at most 2cm, usually just steam for 7 minutes after the water is boiled, and then simmer for a while. Regarding the braising time, it is not very fixed, but it is no less than 5 minutes. After all, it is very hot at the beginning and can't be taken out. Remember to close the lid and simmer.
