Three-color steamed egg is a traditional and old dish in Anhui cuisine.
The color is bright, and the taste is fresh, fragrant, soft and tender.
Anhui cuisine three-color steamed egg
Recipe Recommendations
- eggs of 4
- preserved eggs 200 grams
- salted egg yolk 150 grams
- salt a little
- chicken essence a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Anhui cuisine three-color steamed egg
1
Prepare all the ingredients.
2
Steam preserved eggs and salted egg yolls in a steamer for 5-7 minutes.
3
Eggs separate the egg white from the yolk.
4
Take out the steamed preserved eggs and salted egg yolks and cool them. Remove the shell and cut into 4 pieces, and cut the salty egg yolks in half.
5
Brush a deeper flat plate with salad oil.
6
Add salt and chicken essence to taste the egg white and stir well.
7
Pour egg whites into a flat plate.
8
Put into a steamer and steam for 2-3 minutes.
9
Season with salt and chicken essence on egg yolk and stir well.
10
Remove the egg white from the steamer and place the salted egg yolk in the middle.
11
Place preserved eggs on both sides.
12
Pour the egg yolks on top.
13
Put in a steamer and continue to steam for 2-3 minutes.
14
Remove the steamed three-color egg and cool it.
15
Then cut the strips and set on a plate. Dip them with ginger vinegar when eating.Anhui cuisine three-color steamed egg Make Tips
The preserved eggs should be steamed and then cut, as they will not easily break. Don't steam the egg white for too long, just 2-3 minutes, so that the steamed egg white will be tender and tender. The same is true for egg yolks, time is of the essence.