Steamed eggs in three colors(san se zheng dan )

Steamed eggs in three colors

Introduction:

"Three color steamed egg, belonging to Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. Three color steamed egg crisp is fragrant, fresh and glutinous, with conspicuous color, unique shape and rich nutrition. With a bowl of porridge, it's a good choice, especially for children and the elderly

Production steps:

Step 1: prepare the required materials.

Step 2: shell the egg and dice the egg and salted duck yolk.

Step 3: separate the egg white and yolk.

Step 4: put the diced egg into the oil coated container, pour the egg white into the container, mix it, cover it with preservative film, steam in boiling water for 10 minutes.

Step 5: pour in the egg yolk and steam for 10-15 minutes until the yolk solidifies.

Step 6: take it out and press it into flower shape.

Step 7: drizzle a little soy sauce and sesame oil when eating.

Materials required:

Eggs: 3

Salted duck egg yolk: 3

Songhua egg: 1

Oil: right amount

Note: salted duck yolk has salt, so no more salt. If it's too much trouble, you can steam the egg without separating the egg white and yolk. High protein content, one should not eat more, in order to avoid indigestion.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : San Se Zheng Dan