Steamed three eggs(zheng san dan )

Steamed three eggs

Introduction:

The main ingredients of "steamed three eggs" are eggs, salted duck eggs and Songhua eggs. In this dish, each of the three ingredients has its own functions. Eggs are the main body and play a role in solidifying. The surface decoration depends on egg yolk; salted duck eggs are mainly used to improve the taste; and Songhua eggs need both color and seasoning. It's a beautiful cold dish to steam three kinds of eggs together. "

Production steps:

Step 1: keep 4 yolks separately.

Step 2: beat the remaining egg white and 1 egg into egg liquid.

Step 3: cut salted duck eggs into pieces. Cut the egg white and yolk separately. Put salted duck eggs and egg white into the egg liquid and mix well.

Step 4: take a container (lunch box) and wrap it with baking tin foil. It is easy to take out the finished product. Lay the egg yolk on the bottom. Pour in the egg mixture.

Step 5: put into electric pressure cooker and steam for 5 minutes.

Step 6: add a little salt to the yolk and stir well. After steaming for 5 minutes, remove the lid and gently pour in the egg yolk. After pouring, make sure the container is stable.

Step 7: continue steaming for 10-15 minutes.

Step 8: take out the tin foil and put it on the plate.

Step 9: slice it with a knife, then serve it on the table.

Materials required:

Eggs: 5

Songhua egg: 1

Salted duck eggs: 1

Salt: right amount

Note: 1. The proportion of "steamed three eggs": 5 eggs, 1 salted duck egg, 1 Songhua egg. 2. Leave 4 egg yolks a little more, 3 will do. Just put the rest in the egg. 3. Songhua eggs can also be steamed for 5 minutes to solidify the yolk before cutting.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zheng San Dan