1. According to personal food intake, I beat the eggs and stir evenly. I beat three eggs. Pour in a little bit more water about twice as much as the egg liquid, an appropriate amount of salt, continue to stir the egg liquid until it is uniform, and use a small spoon to skim off the bubbles on the egg liquid (forgot to take pictures in this step)
2. Cut the internal fat tofu slightly
3. Put the tofu into the egg liquid gently.
4. Seal the bowl with plastic wrap, and poke the plastic wrap a few times with a toothpick.
5. Put it in a steamer, usually I steam it until it is hot and then steam it for a while. The whole process is about 20 minutes, each pot is different, and the time can be adjusted appropriately.
6. The surface of the freshly steamed eggs is particularly smooth.
7. Pour an appropriate amount of light soy sauce into a small spoon, and gently evenly sprinkle on the eggs, drizzle with sesame oil, sprinkle with chopped green onion, and eat.
8. Especially tender, the egg and tofu have a smooth texture.
9. Looking at a layer of white tofu and a layer of yellow eggs, there is a sense of hierarchy.
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