Autumn steamed eggs
By VicentaLakin
The steamed eggs with a plate of acupuncture will never be bad from taste and nutrition. Autumn is rich in nutrients, not only to protect the stomach, to help digest, it has more calcium than milk, and calcium absorbs about 60 per cent, which can be considered an ideal source of calcium。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Autumn steamed eggs
1
Get ready for eggs and akills。
2
Autumn washes into boiling water and hots them for a few seconds
3
Good acacias cut into little pieces
4
(a) Eggs in the bowl
5
(b) The incorporation of warm water into the egg fluid and the mixing of salt
6
Filtering with filters and using paper in the kitchen if there are bubbles
7
(b) Put the cut sunflower in the egg fluid
8
Covered with a high-temperature protective film, 10 minutes of steam in cold water
9
Slightly cooled up a little soy oil. A healthy and delicious evaporation egg is ready。