Tender egg custard

The ratio of eggs to warm water in this recipe is 1:1.5~~~ The warm water should be warm but not hot, otherwise it will become egg drop soup if you pour it in...... Cover with plastic wrap to prevent water vapor from "escaping"...... In this way, the moisture content of the egg liquid is high, the steamed egg custard is more tender, the taste is better, and there will be no "honeycomb coal"~~~ The plastic wrap used must be a food-grade PE non-toxic material, heat-resistant and high-temperature resistant...... It's okay to cover it with a plate without plastic wrap, but make sure to cover it tightly...... Remember ~~~~ Water boil and then put eggs, and then turn to low heat to steam, small steamed egg custard is not easy to get old, especially tender ~~~~ My family makes egg custard, eggs and warm water have two proportions, as follows: 1 to 1.5→ tender tofu (melt in the mouth, no need to chew) 1 to 1 → jelly (tough, need to chew) Everyone chooses how much to add according to their own preferences~~~ Some friends feel that the steamed egg custard has a fishy smell, in fact, it is normal for the egg custard to be a little fishy, after all, we use ordinary eggs, It is not a sterile egg that meets the standard of raw eating, if you really mind, you can add a few drops of white vinegar to it , and you can put a little salt in the egg or not, because the fried meat is put in soy sauce, you can taste it, and then consider whether to put salt. The taste is salty, and a little salt is put in the eggs and scrambled meat. Key reminder, I just share the method, and it does not necessarily guarantee that it is delicious, after all, everyone's cooking level is different, and their own tastes are also different~ So~~Please~~ "Don't be weird and crooked if you don't know how to skip rope~"

Ingredients

Eggs 4

Leanmeat 100 grams

Warmwater 1.5 timesthatofeggs

Garlic 1 clove

Lightsoysauce 2 scoops

darksoysauce 1 scoop

Salt Appropriateamount

Starch 1 scoop

Greenonion 1 root

Cooking Instructions

The material is shown in the picture.
Crack the eggs into a bowl, add 1/2 tablespoon of salt, 1.5 times of warm water, stir well and sift well, skim off the foam.
(The spoon is used to skim the foam, not a spoon with half a spoon of salt, and the amount of salt should be adjusted according to your own saltiness.) )
Cover with plastic wrap, poke small holes, boil water and steam for 15 minutes.
Heat oil in a pot, stir-fry garlic until fragrant, pour the meat foam into the pan and stir-fry, add 2 tablespoons of light soy sauce, 1 spoonful of dark soy sauce, a small amount of cold water (the amount of 2 tablespoons of light soy sauce), stir-fry to taste.
(The taste is salty, you can put a small amount of salt in the fried meat, and you don't need to add salt if it is light, because soy sauce contains salt.) )
Pour in the water starch to thicken the thickener, bring to a boil and turn off the heat.
(A spoonful of starch can be used as much as one-third or one-half of the usual bowl.) If the bowl is too big, remember to reduce the amount. )
Put the meat foam on the eggs, sprinkle with chopped green onions, and you can eat~