Three-coloured eggs
By VicentaLakin
The three-colourded eggs are more suitable for delivering congee in the summer and are nutritious, although they should not be eaten more at one time to avoid indigestion. The food is fragrance, fresh, colourful, stylish and nutritious, especially for children and the elderly。
Recipe Recommendations
- eggs of 3
- preserved eggs one
- salted egg yolk of 3
- Gray wrapped egg one
Steps for Three-coloured eggs
1
Raw materials。
2
Eggs, ash-packed eggs, salty ointments, egg-cleaning of yolk, ginger rinsing, preparation of a non-contaminated container, brushing of a layer of oil, salt and ginger juice in two, respectively, to be evenly mixed in the yolk-clean。
3
The three eggs were laid under the container, and the eggs fell in, covering the film with a flat hole。
4
Put it in the steam pan, get it on the water for 10 minutes。
5
The yolk fell on it, covered in a film, 15 minutes of steam。
6
Take it out and cut it off。