Cantonese three-color steamed egg
Why is it Cantonese? I found that most of the three-color steamed eggs in the kitchen are "cakes" to be sliced. What I remember is tender DuangDuangDuang. When I lived in Shenzhen, this dish was a home-cooked dish that must be ordered outside Shenzhen and Hong Kong.
Food Ingredients
Eggs
3
Peaked Egg
1
Salted Duck Egg
1
sesame oil
1 scoop
Step
1
Salted duck eggs are cooked and cut into small pieces (please ignore my salted eggs that were not pickled by myself during the epidemic), preserved eggs are cut into small pieces and evenly arranged on the plate.
2
Beat the eggs and add warm water of about 50 degrees. The ratio of eggs to water is 1:1.5. Don't add salt, there's already salt in the salted egg.
3
Sift the egg liquid two to three times and pour into a dish. Wras the plate in heat-resistant plastic wrap.
4
When the water is boiling, steam for seven or eight minutes. After turning off the fire, wait two or three minutes before opening the lid. Tear off the plastic wrap and drizzle with sesame oil. The heavy mouth can add some steamed fish soy sauce.
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