The beautiful, simple and delicious three-color egg is very suitable for the first dish of the Chinese dish. ★Recipes are just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.
The egg yolk of the egg is separated, and the salted egg and preserved egg are cut into small pieces for use.r(Salted duck eggs and preserved eggs are usually cooked, but the preserved eggs are best cooked in boiling water for 5 minutes to make the yolks solidify. It is more convenient to cut and the finished products are beautiful.)
The container is wrapped in tin foil for use, so that it is easy to take out the finished product completely and it is easy to clean. (I used the 18×9×7 cake mold)
Spread salted eggs and preserved eggs in a container, pour in the protein, steam on the steamer for 5 minutes (do not mix the protein with salted and preserved eggs. If it is stirred, it is easy to bring out the gray of the preserved egg. Now, just gently sway and distribute evenly.)
Then pour the egg yolk liquid and continue to steam for 10 minutes.
Steamed three-color eggs are taken out and let cool
Sliced disc after complete cooling
1. Buy the preserved egg and boil it in boiling water for another 5 minutes to make the egg yolk solidify. It is more convenient to cut and the finished product is beautiful. 2, protein and egg yolk do not play bubbles when whipping, and if so, try to remove, so that steam will not create holes 3. Do not stir the protein when mixed with salted or preserved eggs. If it is stirred, it is easy to bring out the gray of the preserved egg. It is not beautiful when it is steamed. Just gently spread it evenly. 4, when steaming, do not cover the lid, put some chopsticks to leave some gaps, so that it will not produce too many holes 5, salted duck eggs themselves are salty, so this dish does not need to put salt, according to their own taste when eating, then add some balsamic vinegar or fresh soy sauce can be