Steamed Egg with Bean Sauce

Steamed Egg with Bean Sauce

1. Beat one egg into the bowl

2. Break up, add equal amount of boiled water

3. Use a spoon to skim the foam. This step is also the key to ensuring the fineness of the steamed egg if you do not put the bean paste in the ordinary steamed egg!

4. Add a small spoonful of Pixian bean paste and stir evenly. There is salt in the bean paste, so don't add any more salt. Cover with plastic wrap and pierce a few small holes with toothpicks

5. Put it on the steamer and steam for about 5 minutes

6. carry out

Tips:

The heavier chili petals in the steamed chicken cake bean paste may sink to the bottom and be salty, so just put a little bit less instead of too much.