Hibiscus eggs are made by adding ingredients and seasonings on the basis of custard, and finally steaming ~
There must be a difference, but there is a difference ~ there are many ingredients and seasonings, but there is no difference, but there is no difference ~ because some restaurants add shrimp or minced mushrooms to the egg soup ~ finally called: mushroom and shrimp egg soup.
Here's how to make hibiscus eggs ~ You'll know when you look at them ~ One is a snack and the other is a famous one.
Hibiscus eggs are what we usually call steamed eggs. The difference is mixed with diced meat. Because it looks like a pink hibiscus flower, it is named "hibiscus egg".
To make hibiscus eggs, first put a few eggs in a container, add salt and stir with plenty of cold water. Some people also use boiled water, but boiled water is easy to steam eggs. In the process of stirring, stir as hard as possible until it is soaked, then put it in a steamer and steam it for 20 minutes with high fire. Open the steamer and take it out. The color is light yellow and smooth.
What makes hibiscus special is the diced meat that comes out of the cage. It is made of lean meat, chopped into rice grains and fried with lard. Excessive lard should be taken. Pay attention to the heat when frying. It is best to stir-fry diced meat hard, not to burn it. Only put a lot of salt and pepper noodles in the diced meat. Pour the inferior bran vinegar into the pot and mix well. Put it on the steamed egg while it is hot, sprinkle with chopped green onion and serve it with a spoon. Slightly sour and fragrant, soft and tender, the eggs have been eaten, but the diced meat is still chewy and the meat tastes delicious.