Steamed egg tarts are soft and smooth, fragrant and smooth, and the time for steaming eggs should be just right. The water can be uncovered after 7-8 minutes of boiling. Use chopsticks to draw the egg tart. If there is no egg liquid, the egg in the bowl is all. If you condense, you can get out of the fire. Steaming for too long will affect the shape and taste of the egg tart.
Eggs are beaten into the egg bowls and beaten with an egg beater.
Add warm water and salt to the egg mixture and mix evenly (select warm water)
Filter the mixed egg mixture and filter out some undissolved egg liquid and bubbles so that the finished product is smoother and the surface is smoother.
When the water in the steamer is boiled, pour the egg into the stew pot and cover the lid into the steamer.
Cover the lid and simmer until the upper part of the gas is steamed for about 10 minutes. If you choose Haier steaming oven, choose steaming function, the temperature is 100 degrees, steaming for 11 minutes.
Add the appropriate amount of lard to the wok, and stir fry the sauté when the pan is 60% hot.
Sprinkle the sautéed shrimp skin and oil on the steamed egg, then pour in a small amount.