Sixtieth Steamed Egg

Name: Sixtieth Steamed Egg
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 10 Clam; 1 piece egg; 1/2 teaspoon oil; 1/4 teaspoon salt; 1/2 teaspoon Soy sauce; A few drops Rice wine; 1 Chives

by Taste chew

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

My baby was basically brought up by myself, so from birth to now, I am responsible for her diet.
From her first mouthful of milk, first mouthful of rice cereal, first mouthful of soup, first mouthful of steamed egg... I still remember what she had cooked for her.
My baby likes to eat steamed eggs, but the eggs must be steamed very tender. As she grows up, in order for her to eat more nutrition, I will add some minced meat, or scallops, or like today's scalloped eggs. Watching her finish eating it, I realized how meaningful what I did was!
Today, this steamed egg with sixtieth birthday is very delicious, if there are children in the family, try it out!

Ingredients

10 Clam
1 piece Egg
1/2 teaspoon Oil
1/4 teaspoon Salt
1/2 teaspoon Soy Sauce
A few drops Rice Wine
1 Chives

Sixtieth Steamed Egg

1. Prepare the ingredients and keep the sixtieths bought in light salt water

2. Boil an appropriate amount of water in the pot, put the sixtie into the hot pot, then pick it up immediately, then rinse it out and set aside

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

4. Filter the well-mixed egg liquid with a strainer, then add a small amount of oil and mix well

5. Put the sixties in, spread a layer of plastic wrap on the surface of the bowl, and pierce a few small holes with a toothpick

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

Tips:
1. Rinse the opening of the sixtieth piece to prevent sand in it.
2. You don't need to add too much salt, add appropriate amount of soy sauce when eating.