Materials?
1 preserved egg
Salted duck eggs 1
Two eggs
A little soy sauce
Three-color steamed eggs?
Knock a small hole on the big head of the preserved egg first.
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Peel the big head to the maximum diameter of the round head.
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Insert a straw at the other end of the preserved egg, that is, the small head, and gently insert it. Don't poke it into the meat.
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Blow hard into the straw and all the preserved eggs will come out at once. Absolutely intact. Remember to pick up a plate under the preserved egg.
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Another trick to cut preserved eggs is to dip the knife in hot water before cutting.
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Then dip it in every time you cut it, so that you can cut beautiful preserved eggs.
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Cut salted duck eggs and preserved eggs into cubes, so there are three colors: yellow, black and white, so I call them three-color steamed eggs.
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Two eggs were broken.
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Add double amount of water, that is, the ratio of eggs to water is 1: 1.
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Because salted duck eggs are used for steaming eggs, the step of adding salt can be omitted.
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Prepare a large flat bowl, spread it with a layer of tin foil and, of course, oil it. Add the egg mixture, then pour in the diced eggs and stir a little.
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All right, let's steam in the pot. Steam eggs in a steamer. I am used to leaving a gap in the lid to prevent steam from dripping into the bowl and forming big bubbles.