Remember that it's not an anti-sticking mold, so it's necessary to spread tin foil to facilitate demoulding (if you want to make the four-color steamed eggs taller, use a smaller and deeper container) ~

Materials?

2 preserved eggs

2 sausages (28g/root)

4 eggs

Appropriate salt content

Auxiliary:

Proper amount of plastic wrap

How to steam eggs in colorful and four colors?

Prepare materials ~

Separate egg yolk protein ~

Add a throw of refined salt respectively ~

Break them up with chopsticks ~

Stand still and defoam for use ~

Cut preserved eggs and ham sausage and put them on a plate for later use ~

Brush a layer of vegetable oil in the ceramic (glass) mold ~

It's best to stick a layer of tin foil on it, so as to prevent sticking and demoulding. Forgot to put it on, demoulding is very troublesome) ~

Put preserved eggs and ham sausage into the mold ~

Pour in egg white liquid for soaking (do not stir to avoid mixed color of preserved eggs) ~

Cover with plastic wrap and insert a few small holes with toothpicks ~

Put it into a steamer with a steamer, cover the lid and steam it with cold water. Bring to a boil with high fire and steam on medium fire 15 minutes until the protein solidifies and does not flow ~

Steam it and take it out (don't burn it) ~

Pour in the egg yolk liquid ~

Cover with plastic wrap ~

Put it into the pot, cover the lid, continue to boil with high fire, and steam for 5 minutes on medium fire until the egg yolk liquid on the surface solidifies and does not flow ~

Steaming, taking out, cooling and demoulding ~

Cut and plate ~

Delicious, miscellaneous dishes of the party ~

You can also cut it into other shapes ~

Dip in your favorite sauce ~