Steamed Baby Vegetables with Salted Egg Yolk

Name: Steamed Baby Vegetables with Salted Egg Yolk
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Baby dishes; 2 pcs Salted egg yolk; 10g dried shrimps; 1 tablespoon oil; 1 tablespoon Cooking Wine; 1 tablespoon Fresh Chicken Sauce; 1 shallot; a little salt

by Mother Maizi

4.9 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

2

There are still a lot of salted duck eggs left in the vacuum package at home, so I have to consume them quickly. Some time ago, making egg yolk crisps was a little bit. I used it to steam with baby cabbage today, it should taste good!

Ingredients

1 piece Baby Dishes
2 pcs Salted Egg Yolk
10g Dried Shrimps
1 tablespoon Oil

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1 tablespoon Cooking Wine

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1 tablespoon Fresh Chicken Sauce
1 Shallot

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a little Salt

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Steamed Baby Vegetables with Salted Egg Yolk

1. Wash the baby cabbage, take a knife at the root, take a small pot, add water, add some fresh chicken juice or thick soup, add some salt to make a stock, if there is stock at home, omit this step

2. Soak the sea rice with rice wine for a while and cut the sea rice into small particles

3. Take a plate, put baby cabbage in first, and then spread Shanghai rice grains on top, take 2 salted egg yolks, mash them, and put them on top

4. Pour the prepared broth into a plate, wrap it with insurance film, and steam it in a steamer for 30 minutes

5. After taking it out, add chopped green onions and drizzle with a little bit of hot oil

6. Steamed baby vegetables with salted egg yolk are ready to serve

Tips:
Sea rice has a fishy smell, so you need to use yellow wine to soak it first. If you don't like it, you can replace it with ground ham, or minced meat!
The amount of salt is controlled by yourself. If the broth has a taste, you don't need to add salt!