1. Prepare 2 eggs, sixties and chives
2. Soak the sixties in clean water with 1 tablespoon of salt for 20 minutes. Clean after soaking.
3.
After the sixties are cleaned, the eggs are steamed.
Prepare a bowl, beat 2 eggs, beat them with chopsticks
4. Add 200 grams of warm water, add a spoonful of salt, and stir well.
5. Cover with plastic wrap and pierce a few small holes with toothpicks
6. After steaming in the pot, put it in the pot, cover and steam for 10 minutes.
7.
Steam the eggs for the time to treat the sixties, put water in the pot and pour the sixties.
Cook until the sixties are fully open, and it is estimated that they will be boiled in 3 minutes.
8. After boiling, take it out and wash it with cold water.
9. At this time, the surface of the egg is set, open the lid and place the sixtieth piece on the egg. Drizzle with sesame oil.
10.
Cover the lid and continue steaming for 5 minutes.
Steam the eggs on medium heat throughout.
11. Sprinkle with light soy sauce and sprinkle with chopped green onion.
12. So the sixtieth egg stew is ready! Super tender and smooth, fresh and tender. Children take one bite!
Tips:1. After the surface of the egg is shaped, put in the sixtieth \n2. The steaming egg should not be too hot\n3. The sixtieth must be cleaned patiently.
