There are many ways to eat eggs, such as steamed eggs, scrambled eggs or boiled eggs, but the most easily digested and absorbed steamed eggs are the most popular. In the case of steamed eggs, you need to prepare warm water, soy sauce and sesame oil, constantly mix with chopsticks, and then let the raw eggs thoroughly combine with this condiment, in order to make the taste stronger and stronger, During the whole process of steaming, pay attention to the time and method of maturity.
 Steamed eggs usually take more than ten minutes
 raw material
 2 raw eggs (duck eggs are OK), warm water, onions, soy sauce, sesame oil, salt, beaker, filter spoon, tin foil, steaming bowl
 practice
 1. Beat eggs~
 2. Use chopsticks to beat evenly, put proper salt, and beat again~
 3. Put into beaker
 4. Warm up the boiling water (this time, mine is: egg liquid: warm boiling water=1:1.5), and stir~
 5. Put a small amount of sesame oil in the steaming bowl and spread it evenly
 6. Pour the egg liquid into the bowl through the filter spoon and cover it with tin foil (the fresh-keeping bag is OK~)
 7. Boil in a pot, steam in a pot
 8. Clean and dry the scallions, chop them up for use
 9. I steamed on low heat for 10 minutes.
 10. Remove and remove the tin foil
 11. Put a small amount of soy sauce
 12. Put the scallion
 13. Drop a small amount of sesame oil
 Steamed Egg with Orange
 raw material
 1-2 raw eggs, 1 orange, 3-5 medlar
 practice
 1. Rub the orange soft first, then cut it into two pieces. Use a fruit knife or spoon to gradually dig the meat inside (be careful here), and extract the juice from the dug meat.
 2. Beat the raw eggs well, beat them longer, beat the egg liquid carefully, and filter out the gluten.
 3. Filter out the fruit juice, put it into warm boiled water until it is hot and humid, and then pour it into the egg mixture.
 4. The milk is also put into warm boiled water until it is hot and humid, and then the egg liquid is poured in.
 5. Pour the mixed egg mixture into the orange peel.
 6. Cover the top of the tangerine peel with a fresh-keeping bag, poke many small holes, roll the water and put it on the steaming plate. Steam it gently for 10 minutes.
 antic
 1. Fruit juice and milk must be wet and hot before being poured into the egg liquid. If it is too cold, the steamed egg is not smooth enough. If it is too hot, the egg liquid will be mixed into egg soup.
 2. Don't overdo milk and juice. Milk juice=egg liquid, that is, milk juice: egg liquid is 1:1.
 Steamed egg
 raw material
 2 raw eggs, a small amount of animal oil, (sesame oil can also be used) salt, a small amount of medlar, (for decoration) a small amount of onion.
 practice
 1. Beat the raw eggs in a bowl and stir them evenly. Use boiling water (or warm water) to steam them faster. Water is half as much as raw eggs
 2. Use a sieve to filter the bubbles of the raw eggs, so that the raw eggs can be steamed without holes. Add animal oil and salt and then mix them.
 3. You can also use a fresh-keeping bag, film it on a bowl, and then poke many holes with a wooden stick. 4. Steam it in a wok for 10 minutes, and then open the lid for 3 minutes to put out a fire. Place the medlar on the bowl and sprinkle it with scallions.