Common practice of omelet?

250g of eggs, refined powder and sugar 125g, 30g of jam, cocoa powder 10g, and some auxiliary raw materials such as shrimps and laver can be added according to personal taste.

Method 1. A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too much, it will be more difficult to shape and taste more water. Then, I usually eat an egg and two eggshell waters. That is, put the cracked eggshell into the water and put it into the water twice, which is two eggshells. Simply put, the ratio of water to egg liquid is about two to one. Ha ha.

4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

5. Boil a pot of water and put it on the steamer. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!

7. If you put a little shrimp skin, it will taste better. Of course it depends on your personal taste!