Practice: Beat the eggs into a bowl, pour in some hot water, beat well, steam for 5 minutes, and sprinkle with chopped green onion after taking out.

Special instructions:

1, hot water without cold water.

2. The water-egg ratio 1: 1 is tender. Water can be replaced by bone soup, or a little salt can be added. Meat, shrimp, shredded vegetables and shrimp skin can be added. The steaming process can be watched at any time, and there is no liquid in it. Even if it is good, you can add sesame oil when you eat it.

3. Note when steaming eggs: 1 To heat water, the ratio of water to eggs is 1: 1.2 The lid leaks less.

4. When you are ready, cover the bowl with plastic wrap, and then drill some holes. It doesn't matter if there are too many. I drill with chopsticks and steam on the fire. About 8 minutes, to ensure that the surface is smooth as a mirror.

Method of homemade hibiscus eggs:

Materials:

5 eggs, lean meat 100g, 50g pickled pepper, 50g pickled ginger, celery washed and cut into flowers.

Production method:

1. Cut lean meat into powder, soak pepper and ginger into powder, wash celery and cut into flowers.

2. Break up the eggs and put them in a concave container, stir them evenly, dilute them with water, season them with salt, steam them into hibiscus eggs in a cage and take them out.

3. Stir-fry lean meat until crisp.

4. Put the wok on fire, heat the mixed oil to 50%, add pickled pepper, pickled ginger and garlic slices and stir fry. Later, add a little soup and cook for a while. Remove pickled pepper, pickled ginger and garlic slices with a shovel, stir-fry minced meat, add bean powder, celery flower and monosodium glutamate, make stuffing, and pour it on steamed eggs.

Features:

The finished dish is salty and slightly spicy, rough, smooth and crisp.