Cooking Steps

1. 

   Step1:Cut the egg with a knife from the bottom. Slowly pour out the egg. If it's not easy to pour, stir it with chopsticks. Try to keep the eggshell intact. After pouring out the egg liquid, wash the eggshell and dry it.

2. 

   Step2:Qianrihong and Gongju are soaked in boiling water for standby. Qianrihong can also be changed into other flower tea such as rose.

3. 

   Step3:The dried eggshell from the bottom of the eggshell is filled with flowers soaked in water.

4. 

   Step4:Put water in the pot. Add sugar or icing sugar to boil. Put it aside.

5. 

   Step5:Add cold water to the white jelly and stir until there is no granule.

6. 

   Step6:Put the mixed white jelly into the melted sugar. Stir well and turn off the fire.

7. 

   Step7:Finally, pour the white jelly into the egg shell. Let it cool and peel.