Ostrich balls
By VicentaLakin
This is an ostrich egg, worth a lot of money, and an ostrich egg costs $200 on our farm, weighs about three pounds. The reason for paying such a high price for an ostrich egg is not to taste it, but because the elderly are ill and need to feed and improve their immunity. I have never seen an ostrich egg before. I can't believe that the ostrich egg is so big that it can't be eaten at all, that it opens a small hole and can be kept in the fridge for three to five days. It can be given to the elderly for a few more days, but it turns into a good meal for the whole family。
Recipe Recommendations
- ostrich egg liquid 3 tablespoons
- soybean oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- chive leaf appropriate amount
- boiling water 3 tablespoons
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Ostrich balls
1
When comparing eggs with eggs, ostrich eggs usually open a small round hole at the top, without any specialized tools, that is, the openings that come out with a flat cone and a small hammer, not to touch the membrane inside, to prevent the slag from falling into the egg fluid, and to keep the egg shell intact, so that the artist can turn it into a craft. And strip it with a knife, then mix it evenly with the egg fluid, and pour it out。
2
Eggregation: The ostrich egg opens a small gap at the top, mixes it evenly with chopsticks, and then pours out the egg fluids, as required。
3
Another pot of open water, which is evenly mixed with the same spoon and three spoons of open water, is the experience of making eggs for the first time on the basis of the percentage of eggs, which is not well-formed and tastes very bad, which is the right rate and is particularly good。
4
The salt, the chalk, the onions, the soy oil are evenly mixed, and nothing else can be replaced with soy oil。
5
The top drawer evaporates for 8-10 minutes。
6
A steamed ostrich egg bowl. Look at that。
7
Out of the pot。Ostrich balls Make Tips
1. Eggregation: The ostrich egg opens a small gap at the top, mixes it evenly with chopsticks, then pours out the egg fluids as needed, can not be eaten at any time, and immediately seals the openings with a skin membrane, which can be kept in the fridge for three days. The most appropriate ratio of water to be used for the eggs of a steamed ostrich is 1:1, with open water! 3, with soy oil, and yellow and yellow, which are particularly appetiteal and can be replaced with any other oil. 4. It is best not to destroy the opening of ostrich eggs, since ostrich egg-shell artists can be used for handicrafts and farm recycling。