Orange steamed eggs

Orange piles, all kinds of oranges. There's one called Waring, which tastes sour and has never been rare, and it doesn't know if these days have made it a little sweet. One day, the orange bowl was lighted and suddenly the idea of an orange evaporated egg paste appeared. First of all, there's an orange skin bowl. This Wally, flatball, is obviously more suitable for a bowl than a long ball-shaped umbilical orange. And then, add orange juice and milk to the egg fluid and steam them into eggs? Wait! The orange juice is sour, and the milk is sour, it seems, that it's a block, so it affects the condensation of the egg fluid? Or would it affect the taste of the steamed egg? A little orange juice was squeezed in the milk, and the milk turned out to be stylish. It was impossible to predict its impact on the egg paste and eventually abandoned the milk. Then the formal orange bowls began, and the process was much simpler than expected. I never thought it would work again after many years. Three wales, a lot of juice. I thought there was enough orange juice to add milk, and if the milk was to be condensed, water would be added. Now, orange juice is too much to run out of water. Warri's juice is too sour that he has to keep adding sugar. The sugar goes to 50 grams, and the sour smell is still clear and no more sugar. Think about it, you put salt in it, you try it evenly and you feel better. Put it in eggware, fill it with orange bowls, filter it out with too much bubble. It's a good result. Fresh orange, sweet sour。