Children like steamed omelets very much. What should they do at home?

In the first half of the lunar calendar, grandma will prepare four or five pounds of eggs and carry them to the cake processing point in the town to make this old-fashioned cake. At that time, I often followed my grandmother's ass and naturally saw the processing methods in the workshops in the town. Eggs are our own, and flour and sugar are provided by the store. My friend complained when he saw me, saying why the cakes made recently are always unsuccessful? Hard as a cake, sometimes you can't eat it at all. I asked about the raw materials and operation steps, and found that she still had a five-egg formula, but changed ordinary eggs into green free-range eggs. At that time, my steamed egg cake was hard and honeycomb, so my son stopped eating it. On the contrary, he can eat it every time my mother steams it. I studied hard and finally finished. Now I think steamed omelet is the first specialty in my cooking career.

The entrance will not separate when it melts, just right. If you like to eat something older, you can adjust the ratio to 1: 1.5, which is the maximum. If you put less water, it won't taste good, and it's hard and easy to honeycomb. After mixing evenly, sieve off or skim off the floating foam. But that's the aftertaste. If you like sweet, you can increase the amount of sugar yourself. It's best to eat it in three days. If you want to keep it for a few more days, you should seal it in the shade. This formula is simple and easy to learn, and the degree of exertion of the whole egg determines whether the finished porcelain is fluffy or solid, so it will not fail.

Put a tablespoon of about 50 grams of water, add hot water, and keep the temperature on. You'd better add more, it will be tender, and then add salt. After that, it is best to sift to remove foam, so that the steamed eggs are more delicate. Skills of Steaming Eggs Tenderness: Eggs 1: Water 1.5. Tip 1, water must be cold, or cold soup, such as chicken soup, is more delicious. Technology two, the container for egg liquid must be covered, and steam cannot enter. Method 3: Boil the water and put it into the pot, and steam it on medium and small fire 12 minutes. Add an appropriate amount of salt, pour in the same cold water as the egg liquid, stir well (it must be cold water, if you add raw water, the egg will be hard and fishy, and the ratio of water to egg liquid is 1: 1, stir well), and then drop a few drops of sesame oil into the bowl.