Steamed egg(duo cai zheng san dan )

Steamed egg

Introduction:

"Colorful steamed three eggs" is my father's specialty. Since our parents brought us back home from Xiamen, we used the ditch behind the house to raise ducks. A few ducks are very competitive. They lay eggs almost every day. Mother learns to pickle and make preserved eggs from her neighbors. Make a big jar every time. At the beginning of eating the salted eggs, they are often delicious, and the saltier they become. Finally, salty can not be eaten alone, my father mixed salted eggs with fresh eggs steamed, and sometimes add a preserved egg. In this way, good-looking and delicious steamed three eggs are born

Production steps:

Step 1: get ready to eat

Step 2: shell the preserved eggs and knock the salted duck eggs and eggs into the bowl

Step 3: take out the salted egg yolk, put the salted protein into the egg liquid, add 1 spoonful of cooking wine and 2 spoonfuls of water, and beat well

Step 4: divide the salted egg yolk and preserved egg into small pieces

Step 5: take a deep plate and oil the four sides

Step 6: pour in the egg

Step 7: add salted egg yolk and preserved egg

Step 8 -- 8 minutes with steaming film.

Step 9: cool, then cut into pieces and put on the plate

Materials required:

Salted duck eggs: 2

Eggs: 2

Preserved egg: 1

Oil: right amount

Cooking wine: moderate

Water: moderate

Note: 1. Don't put more water, it's not easy to form if you put more water. 2. You can sprinkle some green onions after steaming, which is more beautiful.

Production difficulty: ordinary

Process: steaming

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Duo Cai Zheng San Dan