How can steamed eggs not stick to the bowl?

Ingredients: two eggs, mushrooms, carrots and asparagus.

Seasoning: soy sauce, cooking wine, salt and water.

1, sliced radish, shredded asparagus, and chopped mushrooms (shrimp can be added according to personal taste);

2. Boil mushrooms, asparagus and carrots in water;

3. After boiling, take out the mushrooms, radishes and asparagus and drain them, leaving a proper amount of cooking wine and soy sauce in the soup;

4. Beat the eggs (put a spoonful of salt) and filter them with a small net to avoid bubbles on the surface of steamed eggs;

5. Mix soup and egg liquid according to the ratio of 1: 1, and seal the egg bowl with plastic wrap;

6. Stew in medium heat 15 minutes or so (you can use a toothpick to test whether it is mature) and you can cook.