Private hibiscus egg
By AmayaLabadie
In fact, all I know how to cook are small home-cooked dishes. In terms of appearance and taste, I can only show off at home. I can't talk about delicious food. However, this is the first time I make a recipe, so I feel a little happy.
Recipe Recommendations
Steps for Private hibiscus egg
1
Beat eggs, use only two eggs on a ten-centimeter flat-bottom plate. Be sure to beat them carefully, otherwise white egg whites will appear after steaming, which will affect the taste.2
When adding water, the ratio of egg to water is 3:2, because hibiscus eggs require tenderness and can only be controlled by the ratio of water. If there is less water, it will be hard, and if there is more water, it will be thin.3
Add salt and no other condiments other than salt, especially monosodium glutamate, which will bring out the fishy smell of the egg, which is very disgusting. Add a small amount of salt to make it lighter than salty.4
To boil water, you have to wait for the water to boil before putting the eggs in. Why pinch it? Because the eggs will get old if steamed for too long, and the steam water will easily accumulate on the egg surface. The time will take 3-5 minutes.5
Sprinkle the ingredients. Don't think that just by cooking the eggs, you should also decorate them. Pour a little mushroom soy sauce into the center of the plate, and then sprinkle with chopped green onion. Because there is no soy sauce, this step will be saved. A tender, smooth, simple and practical hibiscus egg was baked, which provided great convenience to office workers and renters, because it could be steamed together while cooking, saving time and effort, haha.