1. Take out two eggs;
2. Open the eggs and put them in the bowl;
3. Add about twice the egg and let it cool and boil. Stir in one direction to beat;
4. The egg has a lot of foam just after being beaten, let it stand for two minutes to reduce the foam, and skim the excess foam with a spoon;
5. After boiling the water with steam, put it in the steamer, cover with plastic wrap, and make a few small holes;
6. Turn on medium heat and steam for about 12 minutes, turn off the heat and continue to simmer for five minutes;
7. A bowl of tender and slippery egg custard is so easy to serve.
Tips:1. The ratio of egg to water is between 1:1.5~2, steaming twice more will make the ratio more skillful.
2. The light soy sauce here replaces salt, so there is no salt. The egg custard is lighter and better.
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