Three-color steamed egg is more suitable for summer porridge, and it is nutritious, but it should not be eaten at one time to avoid indigestion. This dish is crispy, fresh, colorful, with a unique shape and rich nutrition, especially suitable for children and the elderly.
Raw material map.
Preserved eggs, gray eggs, salted egg yolks, spare eggs, egg whites, egg yolks, ginger, mud juice, prepare a non-stick container, brush a layer of oil, salt, ginger juice in two, add to the egg yolk egg white Stir well.
Three kinds of eggs are placed under the container, the egg white is poured in, and the plastic wrap is put on the uniform small hole.
Put in the steamer, steam in the water pot for 10 minutes, take it out
The egg yolk is poured on top, wrapped in plastic wrap and steamed for 15 minutes.
Take out the diced plate and decorate it with scallions.
1, gray eggs in some places called egg, skin eggs, is the egg wrapped in lime, golden yellow. 2, the mold must first wipe a layer of oil, or demoulding is not good. 3, when steaming, medium and small fire, and wrap the plastic wrap, otherwise there will be bubbles on the surface and not smooth. 4, when the natural cool, then cut, do not use brute force when cutting, you can shake down. 5, welcome friends to add my personal V signal: huxi1900, I will share the national food and diet health information every day!