1. Raw material diagram.
2. After the eggs are broken, pour the cooking wine and a small amount of lemon juice to remove the fishy.
3. Add cold water to the egg mixture. The ratio of cold boiled water to egg liquid is 1:1. Season with salt.
4. Put the minced green onion and ginger into the minced meat, mix well, and spread the cooking wine in a bowl after removing the smell.
5. Pour the egg liquid on the minced meat.
6. Cover with a lid or plastic wrap, and steam in a pot over high heat.
7. After steaming, top with light soy sauce.
8. Sprinkle with sesame oil and sprinkle with chopped green onion.
Tips:1. Add cold boiled water to beat the eggs. The air content in cold boiled water is low, and the steamed eggs are not easy to make holes. Do not use tap water, because the chlorine in tap water will make the custard honeycomb.
2. The best ratio of eggs to water is 1:1.
3. Steam in a pot with boiling water. The eggs will be tender when they are steamed.
4. Cover the steamed egg container to prevent water vapor from dripping into the egg and make the egg surface uneven.
5. Apply a layer of oil on the wall of the bowl before steaming the eggs, so that it is easy to clean.
6. You can leave it without lemon juice.
7. The minced meat can also be mixed with egg liquid, according to personal preference.
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