Sixtieth Steamed Egg
by Feeding the Valley Food
Favorite
Difficulty
Easy
Time
5m
Serving
1
Sixtieth Steamed Egg
1. Blanch the sixtieth water, pour ginger and cook until the mouth is taken out
2. 2 eggs beaten
3. Pour in some warm water
4. Half a teaspoon of salt and pepper, stir evenly
5. Cover with plastic wrap, pierce the hole with a toothpick, and steam for 3 minutes
6. Insert sixtieth
7. Steam for 5-7 minutes
8. 2 tablespoons steamed fish soy sauce sprinkled with chopped green onion
9. carry out
