Seafood egg custard

As long as you follow these steps, you are guaranteed to make a delicate egg custard~

Ingredients

Eggs

Salt

SteamedFishSoySauce

WarmWater

Seafood

Crack three eggs
Chopsticks quickly beat the egg mixture evenly
Add a tablespoon of steamed fish soy sauce
Warm boiling water, about 1:1 ratio, just the right texture
Stir well, not too strongly, otherwise too much foaming will be produced, which will make the inside uneven
Sifted to make the egg liquid more delicate
There will also be some small bubbles after sifting
Use a spoon to beat the bubbles off
Cover with plastic wrap to prevent water vapor from condensing and falling to destroy the smoothness
The plastic wrap pierces a few eyes for easy ventilation
After boiling water and air for 7-8 minutes, the egg liquid is relatively solidified, and then spread the seafood
Steam over high heat for another 5-6 minutes, remove from the pan and sprinkle with chopped green onions