2. Stir the eggs evenly (try to stir by hand, and the egg liquid stirred by the blender is easy to stir up too much foam).

3. Add warm water, and the ratio of warm water to eggs is 2: 1. Add warm water, stir well, and use a spoon to remove bubbles from the egg liquid (if it is not washed clean, the steamed egg cake will not be smooth).

4. Boil a pot of water and put it on the steaming partition. After the water is boiled, put the egg liquid on the steaming partition, and then open the lid of the chafing dish. Be sure to leave a seam and don't cover it too tightly. The custard steamed in this way will never have honeycomb eyes and will not taste old.

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