Accessories: 50 grams of wheat flour, 30 grams of plums and 20 grams of golden cakes.

Seasoning: 20g of vegetable oil, 0/5g of osmanthus sauce/kloc-.

The practice of osmanthus eggs:

1. Add water to the pot to boil, knock in eggs one by one and cook them into poached eggs, take them out and roll them on a layer of flour for later use;

2. Stir-fry the pan oil to 70% heat, add the eggs and stir-fry until golden brown, and take out the oil control;

3. Add osmanthus sauce and water to the wok, mix well and bring to a boil, add fried eggs and cook slightly, sprinkle with Beijing cake and shredded green plums.

For more information about osmanthus eggs, please check Mint.com Food Bank/Restaurants/Osmanthus eggs.