Autumn steamed eggs
By VicentaLakin
Autumn nuts contain rich proteins, phosphorus, iron, and mineral elements, as well as viscous substances consisting of fruit glue and sugar, and steam with eggs, double nutrition, 10 minutes simple, ready to slurry。
Recipe Recommendations
- hot and sour
- steamed
- half an hour
- simple
Steps for Autumn steamed eggs
1
Six。
2
Into the bowl。
3
Appropriate salt spreads。
4
Pumping into the hot water。
5
Put a little spoon on it。
6
Rewind the packaging to cover the evaporation pan. (Put the cut acupuncture on top of the cape and steam on the steam pan。
7
Rewinding containers to cover the evaporation pan. Cold water steams。
8
The eggs condensate in 10 minutes of evaporation, opening the protection membrane to cover the acorn (which helps to shape the autumn, saves it from being placed directly in the varnished container), covering the abrasive membrane for another two or three minutes, and closing the fire。
9
Steamed eggware。
10
The finished product。
11
The finished product。
12
The finished product。Autumn steamed eggs Make Tips
One cup of tea in the recipe coincides with two wooded eggs and fills it with water until nine minutes (loice). It evaporates softly, lubricating like tofu brain. The recipe is a three-person volume, six eggs, and contains a small one or two containers。