My rice cooker boiled water slowly, so I used about 20 points to steam eggs, you can according to the speed of their own pot, generally about 15 points. It will be tender in a short time.
Food Material List
1Egg1 or 2
1Prepare 1 or 2 eggs, beat them into a uniform liquid, and keep the eggshell. (I only have one egg left, usually made of two)
2Pour cold and white boiled water into the empty eggshell just now, and pour as much water as there are several eggshells. Stir well. (Generally, 2 eggs, 4 eggshells are filled with water and poured in.) Thats basically accurate.
3Cover the stirred eggs with a fresh-keeping film. This prevents the water from dripping from the steamer and affects the smoothness of the custard.
4Add a small amount of cold water to the pot and cover it. Itll be ready in about 15 minutes.
5Prepare shallots, oil, soy sauce, chicken essence and pour into egg custard at the same time.
6OK, oh, fragrant.
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