Steamed egg with orange(xiang cheng zheng dan )

Steamed egg with orange

Introduction:

Production steps:

Step 1: main material

Step 2: knead and soften the orange first, then cut it in half, and slowly dig out the meat with a knife or spoon

Step 3: press the meat into juice

Step 4: beat the egg well, beat for a long time, beat the egg liquid more delicate, and filter the gluten

Step 5: filter out the pulp of the orange juice, put it in warm water until it is warm, and then pour it into the egg

Step 6: put the milk into the warm water until it is warm, then pour in the egg

Step 7: pour the egg mixture into the orange skin

Step 8: cover the orange peel with plastic wrap, poke a few small holes, roll the water and put it on the steaming tray

Step 9: steam over low heat for about 10 minutes

Materials required:

Eggs: 1-2

Orange: 1

Medlar: 3-5 pieces

Note: orange juice and milk should be warm and then poured into the egg, oh, too cold steamed egg is not smooth enough, too hot egg will be washed into flowers. Do not put too much milk and orange juice, milk orange juice = egg juice, that is, milk orange juice: egg juice is 1:1.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Xiang Cheng Zheng Dan