Sixty-year-old Steamed Egg

Overview

I bought a pound of flower armor a year ago and planned to stir-fry it, but my kids got a little angry, so I kept a few out to steam and eat. Sixty-year-old steamed egg, very delicious!

Tags

• staple food
• home cooking
• children
• breakfast
• spring recipes
• fast food
• chives
• egg
• oil
• rice wine
• sixty
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients and keep the purchased flower beetles in light salt water.

   

2. 2 Boil an appropriate amount of water in a pot, put the scallops in and blanch them until they open, then take them out immediately, rinse them thoroughly and set aside.

   

3. 3 Crack the eggs into a container, add a small amount of salt and a few drops of rice wine and mix well, then add about 1.5 times the amount of water to the egg liquid and mix together.

   

4. 4 Strain the mixed egg liquid through a filter, add a small amount of oil and mix well.

   

5. 5 Put the flower nails in, spread a layer of plastic wrap on the bowl, and poke a few small holes with toothpicks.

   

6. 6 Put it directly into the hot pot and steam it for about ten minutes.