Ingredients: 3 preserved eggs, 7 sausages, 6 eggs, ginger10g, soy sauce15g, vinegar15g, and a tablespoon of hot sauce.
Production process:
1 Prepare all the ingredients first. The picture shows four eggs, but several eggs were found during actual production. I added two more eggs. This kind of native egg is very small, so if you use four foreign eggs with red skins, you can also use sausages with long plastic skins and peel them before use. ?
2 Put 6 eggs, egg white and yolk in two bowls, and then break them separately.
Peel the preserved egg again. There is a little trick. The preserved eggs on the table are as easy to peel as possible, and will not break the egg white of the preserved eggs.
Cut the peeled preserved eggs into four pieces with cotton thread. I bought preserved eggs with hearts, so I can't cut them with a knife.
Find a long, deep plate and grease it.
6 put the cut preserved eggs in and arrange several rows according to the size of your plate. This one can only be put in two rows, and the remaining two preserved eggs can't be put in, so I said I wanted to find a longer plate.
Then put the sausage in as shown in the picture. If the length of the first sausage is not enough, I will chop it up and make it up.
Because there is a lot of foam when breaking up the egg white, you should pour the egg white into the plate with a small colander. ?
9. Steam the plate in a boiling water pot for 10 minute. Don't turn on the fire, or many beehives will evaporate.
10 After the egg is steamed and solidified, sift the yolk with a sieve, pour it into a plate, and put it back in the steamer to continue steaming for 6 minutes. ?
1 1 Cut ginger into fine powder and put it in a bowl. ?
12 Add15g soy sauce15g vinegar and one tablespoon Chili sauce and mix thoroughly to obtain juice.
13 Take the steamed eggs out of the steamer to cool, then insert the steamed eggs along the four sides of the plate with a bamboo stick and draw a circle to facilitate demoulding.
14 Put the steamed eggs upside down on the chopping board, slice them and put them on the plate. When eating, it is delicious to dip it in the freshly made juice.
Tip: don't burn the eggs when steaming, otherwise the tissue will be honeycomb and not delicate. I only have a small beehive. Don't use too thick sausage, or the egg liquid won't cover it. If it is too thick, cut the sausage before use.