Steamed eggs in three colors(hui cai san se zheng dan )

Steamed eggs in three colors

Introduction:

"Three color steamed egg" is an old traditional dish in Anhui cuisine. The color is bright, the taste is fresh, fragrant, soft and tender

Production steps:

Step 1: prepare all the ingredients.

Step 2: steam the preserved eggs and salted yolks in a steamer for 5-7 minutes.

Step 3: separate the egg white from the yolk.

Step 4: take out the steamed Songhua egg and salted egg yolk and cool them. Remove the shell of Songhua egg and cut it into 4 pieces. The salted egg yolk is in half.

Step 5: take a deep flat plate and brush it with salad oil.

Step 6: add salt and chicken essence to the egg white and stir well.

Step 7: pour the egg white into a flat plate.

Step 8: steam for 2-3 minutes.

Step 9: add salt and chicken essence to egg yolk and stir well.

Step 10: take out the egg white of the steamer and put the salted egg yolk in the middle.

Step 11: put eggs on both sides.

Step 12: pour the yolk on top.

Step 13: continue steaming in the steamer for 2-3 minutes.

Step 14: take out the steamed eggs and cool them.

Step 15: then cut it into strips and set it on the plate. Dip it with ginger vinegar when eating.

Materials required:

Eggs: 4

Songhua egg: 200g

Salted egg yolk: 150g

Salt: a little

Chicken essence: a little

Note: the egg should be steamed and then cut, it is not easy to break. Egg white steaming time is not too long, 2-3 minutes good, so that the steamed egg white will be fresh and tender. So is the yolk. Time matters.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Cai San Se Zheng Dan