Chinese Food
Steamed eggs in three colors
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Three color steamed egg is not only beautiful in color, but also delicious. The sand and fragrance of salted eggs, the q-shell of preserved eggs and the smoothness of fresh eggs. The combination of the three. No seasoning, original taste, multi-layer taste. The comprehensive feast of egg family.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - native egg, salted egg, preserved egg, ginger, et
Step2:Remove the shell of preserved egg and cut into pieces. Remove the shell of salted egg. Take the yolk and cut into pieces and put them into a ceramic basin. Touch the PS inner wall with a layer of peanut oil to prevent sticking.
Step3:Native eggs. Separation of yolk and protein
Step4:Break up the protein. Cut ginger juice, salt and scallion. Add the preserved egg and salted egg yolk. Mix well
Step5:Bring to a boil with clear water. Steam over medium low heat
Step6:After the protein solidifies, pour in the well mixed yolk
Step7:Steam the yolk until it solidifies
Step8:Cool down. Cut into pieces. Sprinkle with chopped green onion.
Cooking tips:1. It is recommended to use ceramic or glass for egg steaming. It is not allowed to use stainless steel. The color will turn black; 2. It is good to prevent stickiness and touch oil for demoulding; 3. If the salty egg is very salty, it is not allowed to put salt; 4. Use a small fire for egg steaming. There are skills in making delicious dishes.
