How to steam egg custard

Ingredients: eggs, shallots, seasoning: salt, chicken essence, oyster sauce, egg soup. Practice: 1. Beat the eggs in the bowl with chopsticks, add some salt and chicken essence and mix well. 2. Practice (1) Add water, mix well and then sieve (this is the first step). 3. Put it in a steamer and buckle a plate on the egg bowl (this is the second step). 4. water. Immediately change to low heat (this is the third step) and steam 15 to 20 minutes. 5. Put a little oil in the wok, add oyster sauce, stir fry a little, then pour it on the egg custard, and sprinkle with chopped green onion to remind the egg custard tips: First, the ratio of eggs to water is almost1:2; Second, the purpose of sieving is to remove impurities and bubbles in the egg liquid, and the sieve with higher density is better; Third, after a plate is buckled on the steamer, cover the steamer cover; Fourth, it must be steamed on low heat.