Cinnamon milk steamed eggs
By VicentaLakin
This season, the fragrance of the cinnamon, the smell of the spleen of the man's heart always keeps me from picking up fresh cinnamon flowers and making a few bottles of cinnamon sauce for the coming year. This season, of course, can't help but make some cinnamon-related food, and today's milk evaporation is the product of the cinnamon. The cinnamon sauce used this time was made last year, and it will take two or three months to make it today。
Recipe Recommendations
- egg white 100g
- pure milk 250g
- osmanthus sauce 1 scoop
- milk fragrance
- steamed
- ten minutes
- ordinary
Steps for Cinnamon milk steamed eggs
1
Eggregated yolk separated, only with egg purified. It's three eggs with 100 grams. I didn't use the only egg purifier in order to make it white and gold. You can use a full egg, two full eggs。
2
Put a box of milk in the egg purifier。
3
Scanning after mixing, scrambling with chopsticks, making the eggs clear。
4
I've passed two screenings, and the eggs are even and the milk is integrated。
5
Put it in the bowl and cut the surface bubble with chopsticks。
6
Cover membranes and empty membranes。
7
The cavity evaporates in water for 10 minutes and then continues for 5 minutes。
8
Take it out and remove it and put a spoonful of cinnamon sauce on it。
9
You can dig up and eat. Scrawny milk of cinnamon。
10
If you like to mix evenly。Cinnamon milk steamed eggs Make Tips
The ratio of pure milk to egg purified is 1:2.5. If the whole egg is replaced by two full eggs, it is sufficient。