Japanese salad sauce steams eggs
By VicentaLakin
The Japanese salad juice that used to be with Chubi was twirling and never seemed to be found. And now, suddenly, it's just that the Japanese salad juice should be a perfect match for the steamed fish. However, there have been no fish-eating schemes in the recent past, and it has been lazy to buy a fish specifically for this purpose. Thinking about buying a fish, suddenly having an idea, it's good to have a steamed egg. It's a good taste. An egg is much less than a fish, lest it be left behind because no one eats it. It's the easiest thing to do with steaming, steaming, watering, slurry, salty。
Recipe Recommendations
- eggs one
- water 100 grams
- Chubi Japanese salad dressing appropriate amount
- green onion a little
- pepper a little
- salty and fresh
- steamed
- half an hour
- simple
Steps for Japanese salad sauce steams eggs
1
Material: One egg, 100 grams of water, proper cucumber salad juice, a little onion flowers, a little pepper powder。2
Eggs in the bowl, scattered3
Add water, mix it evenly4
Add pepper powder and mix it evenly。5
Filter the egg fluid and load it in the container6
I'm not sure what I'm talking about7
Put it in a boiling pot, small fire evaporates 15-20 minutes。8
Get out of the pot and get rid of the film。9
Water the salad juice10
Put flowers on your feet and hang them for hot food。Japanese salad sauce steams eggs Make Tips
An egg fluid filter avoids bubble holes on the surface. It's a little fire when it's evaporated, and it's able to evaporate the soft eggs. The evaporation covers the membrane and avoids the formation of holes in the surface。