This Hong Kong dessert tastes sweet and moist, which is very suitable for health-seeking white-collar workers, because it is rich in vitamins and low in calories. The key to making this dessert is the amount of juice added and the steaming time. Once you master these two points, it will be very simple, and you will win!

material

(1 person), 2 fresh oranges (* * * about 400-500g), "Sunkist" or other fresh oranges with even and juicy size, 1 egg, 1 teaspoon of sugar (5g).

working methods

Put 1 orange on the table and gently knead it for 2 minutes. When the skin feels soft, use a sharp little fruit knife to cut the navel of the orange into a circle with a depth of 0.5 2-3cm, and then peel off the orange peel completely.

Carefully remove the orange petals from the orange peel, leaving a complete spherical orange container and its small lid.

Cut another 1 orange in half, squeeze it with a spoon or an orange juicer, and take out the fresh juice.

Measure a cup 1 egg volume (about 50ml), add sugar, and then add the same amount of freshly squeezed orange juice and mix well. Filter with a fine mesh and pour into an empty orange peel container.

The fire boiled the water in the steamer, and put in the orange with egg liquid and lid. Steam on high fire 15 minutes, and stew for 2 minutes without opening the lid after turning off the fire.

skill

At home, guests can also cook several steamed eggs of Sunkist at the same time. At this time, peeled orange petals can be mixed in orange salad, and fresh orange juice with 100% can be used instead of freshly squeezed orange juice when steaming eggs.

Using orange peel as a container is not only beautiful, but more importantly, the natural fragrance of oranges can penetrate into the custard.