1. Spread half a teaspoon of sesame oil in the egg steaming container.
2. Cut the tender tofu into small pieces and put them into the steamed egg container.
3. Smash 76 grams of eggs gently, do not use too much force to cause bubbles, add a little salt.
4. Take warm water and feel slightly cool and warm. The weight ratio of water to egg liquid is about 1:1.1.
5. Slowly add warm water to the egg liquid, and slowly circle in the bowl while adding it. When the egg liquid is finished, let it stand for about 1 minute. If there are too many bubbles on the surface, remove them with a spoon or gently dip them with a kitchen towel.
6. Spoon the egg liquid water into a steaming bowl and gently add it without bubbles.
7. The outer pot of the electric cooker is preheated after water is added, and the steaming bowl is put into the cooker after steam is generated in the electric cooker.
8. The lid of the pot is covered, and a spoon is placed beside the pot to expose a tiny gap, so that water vapor will not drop directly on the steamed egg.
9. Steam the stewed egg for 10-12 minutes, and take it out when the time is up. The stewed egg will be the best soft and tender. Add shallots, sesame oil, light soy sauce, etc. before eating.