Steamed eggs with flowers

By JustonO'Conner

Steamed eggs with flowers
It retains the original flavor of flower ha and the tenderness and fragrance of egg juice, and the method is super simple. This dish is rich in protein content and has a fragrant taste. It can definitely be regarded as a simple and nutritious dish: )

Recipe Recommendations

  • Huaha of 20
  • eggs two
  • salt appropriate amount
  • green onion appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • cooking wine appropriate amount
  • Jiang appropriate amount

Steps for Steamed eggs with flowers

  • 1
    Soak the flower buds in light salt water for an hour, and then clean the surface of the flower buds with a small brush; take the pot to boil water, add ginger slices, a little salt, cooking wine, and the flower buds to boil until the flower buds open their mouths and fish them out. Set aside
  • 2
    Beat the eggs, add a little salt, and then add cold boiled water about 1 times the egg liquid to continue beating. Filter the egg liquid with a dense net colander to leave the egg liquid that can pass through the filter (in order to make the egg liquid more tender and smooth when steaming the egg)
  • 3
    Place the flowers on a plate (a deeper plate) and pour the egg liquid to two-thirds of the flowers. The excess flowers meat can be left in the egg liquid and it will be delicious when steamed. The flowers are placed on the plate just to look better: )
  • 4
    Remove from another pot, wait for the water to boil, steam for about 10 minutes over medium heat, and the egg liquid solidifies. Sprinkle with chopped green onion when starting the pan, drop a few drops of sesame oil, and soy sauce to season

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