Vegetable eggs

1

Tomatoes, blue flowers and mushrooms are cut to spare。

2

The eggs are scattered and cut vegetables are placed in the eggs。

3

Do not throw broken eggshells, take out half the eggshells just opened, fill them with water, put them in egg fluids, and put them three times. It's three and a half eggshells of water, and if the ratio is not good enough, it's the easiest way to measure water。

4

Water boils for 20 minutes。

The small technique of evaporating softly slided eggs is that the optimal ratio of eggs to water is 1:1.5, and a broken egg shell is not to be thrown, and water is to be filled with half an egg shell three times. Note that when the steam water is released and then put into the pan, it takes 20 minutes if the vegetable is in the text. If it's a simple egg, 10 minutes of steam, 2 minutes of tea, it's the best. If it's just yolk, steam for eight minutes, two minutes is enough. 3. Pay attention to the details in order to be more subtle and can be filtered before steam, filtered and filtered out the bubbles; then, when steamed in the pot, the bowl was covered with a plate or high-temperature preservative film, so that the evaporated eggs would not have bubbles, which were particularly delicate. 4. The quantity of properly increased or reduced egg fluids, the size of the bowl, and the size of the fire vary somewhat, with a view to observing, increasing appropriately and reducing the time, so that twice as much as possible can be captured, and so that the super-precipitous eggs can evaporate。