Fresh small Zou Ju steamed eggs

Cooking Instructions

1. Prepare the ingredients

   

2. Beat 3 eggs in a bowl and beat with salt to taste.
   
   Open the eggshell in half, you can use the side of the eggshell larger as a reference for measuring water, generally put 1 egg with 3 eggshells of warm boiled water, stir well.
   
   The comparison of eggs and water is around 1:1.5

   

3. Skim off the bubbles on the eggs, wrap them in high-temperature plastic wrap, prick some holes with a toothpick, due to the large amount, boil over high heat and turn to medium heat to steam for 12 minutes, simmer for 5 minutes, and see if the egg liquid is solidified.

   

4. When it comes to steaming eggs, we can process other ingredients first.
   
   1. Marinate the lean meat + light soy sauce + starch and stir-fry it for later use
   
   2. Cut the carrots and yams into thin slices, print the flowers of the small wrinkled chrysanthemum with a grinding tool, and soak the yam in water for later use.
   
   

   

5. Blanch radish and yam and set aside.
   
   

   

6. Place the fried minced meat on the bottom half of the steamed egg, and then place the branches and leaves, and the blanched flowers.

   

7. The texture of the steamed eggs is very tender

   

8. When steaming eggs, be sure to cover them with plastic wrap, or buckle a plate to avoid water vapor dripping, and at the same time, you can avoid too much air from entering the egg liquid, so that the internal tissues are full of pores, which affects the appearance and the taste is not so smooth.
   
   Steamed eggs are one that my family will make every three or five times.,I forgot which time this was taken.,I flipped through the phone and there was inventory.,Just make do with it.。