Spa egg and vegetable salad
By VicentaLakin
Recipe Recommendations
- mushroom appropriate amount
- Huang Shengnuguo appropriate amount
- cauliflower appropriate amount
- cauliflower appropriate amount
- eggs appropriate amount
- Rosemary powder appropriate amount
- red pepper appropriate amount
- yellow pepper appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- olive oil appropriate amount
- strange smell
- baking
- an hour
- ordinary
Steps for Spa egg and vegetable salad
1
Clean up all the vegetables and then put a spoonful of olive oil in the basin, a little rosemary powder, black pepper, salt, and then spread them for a while。
2
Pack the dishes with baking paper, wrap them up, and then wrap a layer of tin paper outside。
3
Put the packs together with the eggs in a boiler, remember to preheat, 160 degrees for 5 minutes, and then put the dishes in 160 degrees and 15 minutes (eggs out in 10 minutes)。
4
Take out the vegetables from the frying pan, remove the baking paper and the tin foil, and put some mayonnaise or salad sauce。
5
Put the skind eggs on the hot salad because they're not too ripe, leave them out and mix with vegetables. Of course. Vegetables are free。