Autumn steamed eggs

Autumn is also known as croissants and tomatoes, a species originating in Africa. They look like green peppers, cut open with sticky juice, sweet and soft, and are favoured by ordinary people with their unique taste. Before it went red on the Internet, it was as quiet as a common vegetable, such as eggplant, cucumber and silkmelon, and it was invisible。

Recipe Recommendations

okra 1-2 a
eggs 2-3 a
salt appropriate amount
warm water appropriate amount
sesame oil appropriate amount

light
steamed
ten minutes
simple

Steps for Autumn steamed eggs

Fresh aurora wash, sliced, not too thin

Put the eggs in the steam bowl, break them up, add a little salt, and continue to level them. Add an appropriate amount of hot water and mix it evenly with water。

There will be little bubbles in the egg fluids that are evenly mixed, which will require a filter to remove the bubbles so that there will be no bubbles。

Lightly put the cut sunflower in the egg fluid and keep the face of the sunflower。

A proper amount of water is added to the steam pan, the fire breaks open, and a steam bowl filled with egg fluid and autumn is placed in the pan, with 10 minutes of steam in the fire. You can put a fresh bag on the steam bowl。