1. Steamed eggs

Ingredients: walnut oil, eggs

Practice: Separate the egg white and yolk, only take the yolk part, add three and a half eggshells of warm water into the bowl, stir the yolk and warm water evenly, skim off the floating foam, cover the lid and steam on the pot for 10 minute, stuffy for 3 minutes, and then drop a few drops of walnut oil to eat.

2. Steamed eggs with spinach

Ingredients: walnut oil, eggs, spinach.

Practice: blanch spinach, add appropriate amount of water and beat it into juice, add 3 and a half eggshells of spinach juice to the egg yolk, stir well and then sieve, skim the floating foam, cover the pot and steam for 10 minute, then stew for 3 minutes, then drop a few drops of walnut oil to eat.

Step 3 steam eggs with seasonal vegetables

Ingredients: walnut oil, eggs, broccoli and carrots.

Practice: blanch broccoli and carrots, chop them, add three and a half eggshells of warm water to the egg yolk, stir well, then sieve, skim the floating foam, then add chopped broccoli and carrots, cover the pot and steam for 10 minute, then simmer for 3 minutes, and then drop a few drops of walnut oil to eat.

4 steamed eggs with carrots

Ingredients: walnut oil, eggs, carrots

Practice: peel and slice carrots, add appropriate amount of water and beat them into juice, and sift out carrot residue. Add 3 and a half eggshells of carrot juice to the egg yolk, stir well, then sieve, skim the floating foam, cover and steam in the pan for 10 minute, simmer for 3 minutes, and then drop a few drops of walnut oil to eat.

5. Steamed eggs with milky pumpkin

Ingredients: walnut oil, eggs, pumpkin, formula milk.

Practice: After the pumpkin is steamed in the pan, add the formula milk and beat it into juice. Add 3 and a half eggshell pumpkin juice to the egg yolk, stir well and then sieve. After skimming the floating foam, cover the pan and steam for 10 minute, then leave the pan for 3 minutes, and then drop a few drops of walnut oil to eat.

6. Steamed eggs with tomatoes

Ingredients: walnut oil, eggs, tomatoes.

Practice: After peeling and removing seeds, add appropriate amount of water to make juice, add tomato juice of 3 and a half eggshells to the egg yolk, stir evenly, then sieve, skim the floating foam, cover the pan and steam for 10 minute, then leave the pan for 3 minutes, and then drop a few drops of walnut oil to eat.