Learning is very important, delicious steamed eggs are made, tender and tender, no small holes.
Beat the eggs into the bowl and beat them. Stir in warm water, mix with salt, and sift the mixed egg liquid two or three times.
Cover with plastic wrap, put it into the steamer, heat it on high heat. When the water in the steamer boils, turn it to a small fire and steam for 10 minutes. Turn off the heat and simmer for a few minutes.
Take out, sprinkle with shallot, topped with sesame oil, soy sauce, open to eat
Some experience, 1, the ratio of egg to water is 1:1, if you want to be tender can be 1:1.5; 2, warm water (about 40 degrees) stir well; 3, at least sieved twice; 4, steamed front cover On the plastic wrap; 5, the fire is heated to boil and turn to a small fire; 6, about 10 minutes of steaming for a few minutes. In addition, if you want to add shrimp, you can steam it on a small fire until the egg liquid has solidified to a certain extent. Open the plastic wrap and place the shrimp on the egg tart. Continue to cover the plastic wrap and steam for 2 to 3 minutes. Wait a few more minutes.