Sixi eggshell Gu

1

All ingredients are ready.

2

Wash the exterior of the egg, gently crack a pit in the middle of the egg, then remove the recessed eggshell by hand and pour out the egg liquid inside.

3

Wash the empty eggshell with running water and trim it carefully with scissors to form an oval shape. (As shown in the picture)

4

Remove the trimmed eggshells and soak in the water for 2 minutes, then drain the water for later use.

5

Add cold boiling water to the egg mixture, and then gently stir with chopsticks. (The ratio of water to eggs is approximately 2:1)

6

Cut the broccoli ridge into round slices, and cut the carrot into round slices.

7

Place the broccoli slices and carrot slices on a plate and stack them next to each other.

8

Place the egg shell with the big head toward the center on the carrot slices, and pour in the egg liquid with a spoon. Pour the egg liquid about four-fifths of the egg shell, not too full.

9

Place the straightened eggs in a steamer and steam for 2 minutes.

10

While steaming the eggs, dice the mushrooms and seafood mushrooms. Wash the chives and chop them into the ground, and soak the wolfberry in warm water.

11

When the surface of the egg liquid is slightly solidified, place the diced mushrooms, diced seafood mushrooms, and medlar on the surface of the egg custard and steam together for about 6 to 7 minutes.

12

After steaming the egg custard, sprinkle the empty one with chopped chives. Then use a sharp knife to draw twice on the surface of the egg custard.

13

Add 1 spoonful of soy sauce, 1/2 spoonful of sesame oil, and 1/3 of salt into a bowl, stir well, then use a small spoon to fill some and pour it on the knife of each egg custard.

14

After blanching the broccoli, immediately remove it with cold water, then place it into a plate, peel the tomatoes and make them into small flowers, and decorate it before serving on the plate.

1. Add cold boiled water to the egg liquid and stir gently to avoid bubbles. The steamed egg custard is as smooth as jelly. 2. Finally, use a knife to make a few cuts on the egg custard and add the seasoning. If seasoning is added to the egg custard before steaming, the protein will be denatured, the nutrition will be damaged, and it will not be too tender when steamed. 3. The ratio of eggs to cold boiled water is about 1:2. The egg liquid will be very tender and smooth. 4. When trimming the eggshell, it is best to use small scissors rather than large scissors, otherwise the cracks will increase in the ellipse and affect the appearance. 5. Remember the steps, first knock out a small hole in the middle of the egg shell, then pour out the egg liquid, and then carefully trim it with small scissors, with the action being gentle. No matter how careful you are, no matter how careful you are, you will easily succeed. 6. If it wasn't for a banquet, you wouldn't need broccoli and tomatoes. You wouldn't need to set the plate and just eat the eggshell Gu directly. 7. Just dig with a small spoon when eating. 8. You can eat broccoli dipped in seasoning, or you can not eat it.