Q-bounce colorful eggs
Overview
Eggs, seaweed, and tofu skin are also rich in protein, which is also a necessary vitamin for our body every day. The combination of eggs and seaweed, the taste contains the fragrance of seaweed, meaty but not greasy. Whether it is a festival, drinking, serving as a cold dish, or entertaining guests, it is a great choice. You can try it. If you don’t make it the first time, it’s your fault. If you don’t make it the second time, it’s my fault.
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Ingredients
Steps
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Prepare ingredients
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Separate the egg white and egg yolk, add 2 tablespoons of water to the egg white,
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And pine flower egg white (if you add pine flower egg yolk, the egg white will become cloudy. If you don’t mind, you can add it too)
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Finally, add a little salt and stir evenly
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Add 2 tablespoons of water to the egg yolk
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and a little salt, stir well
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Put sesame oil in the steaming cup and use a brush to brush around it to facilitate demoulding after steaming
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Put in the tofu skin one by one
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Place 2 pieces of nori sushi seaweed on the bottom and half a piece on each side
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After the pot is boiled, put it into the steamer and pour step 4 first
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After the egg white has solidified, pour in the egg yolk
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It will be steamed in 30 minutes
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After steaming, remove the four sides and cut into the shape you like.
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Finished product picture.
