1.
Simple tip: cook preserved eggs for 5 minutes in advance, egg whites for 10-15 minutes, and egg yolks for 5 minutes
2.
Boil preserved eggs for 5 minutes, separate the egg whites and yolks, beat evenly to remove bubbles, and cut salted eggs and preserved eggs into small pieces for preparation. The inside of the square lunch box is covered with tin foil for later use, which is easy to demould and clean. Spread the salted eggs and preserved eggs in the lunch box, pour the egg whites and shake them gently. Steam for 10-15 minutes. #Leave the steamer to prevent holes. Top with egg yolk and steam for 5 minutes. Place the slices on a plate and let cool
3.
Expansion summary: 1. It can be eaten with vinegar 2. You can try adding onion and ginger juice during steaming process, or a little milk 2. Try to use ham instead of preserved eggs, or instead of duck eggs, add salt
Tips:
The recipes you like are not original, so it’s easier to refer to them when you make them next time.
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