Practice:

1, first separate the egg yolk and protein;

2. Put the egg yolk in the model and steam out two fish;

3. Add salt to break up the four egg whites, add cold broth and steam with a cup of high fire for 3 minutes, then steam with low fire 10 minute until cooked. When the egg whites are steamed for 5 minutes, steam the two fish fillets with cooked egg yolks together in the egg whites;

4. Egg yolks and egg whites are fried into egg skins, ham is cut into long strips, and the green reed is scalded for later use;

5, a layer of egg yolk skin, spread seaweed, and then spread a layer of protein skin. Roll ham and green reed on it, steam for 3 minutes with strong fire, take it out and cut it with a slightly cool oblique knife;

6. Mix the curry with water as a dipping material.

Cooking tips:

1 Add a little diced vegetables if you like, so you can eat more vegetables.

2, the specific time of steaming depends on the size of the egg roll and the amount of meat stuffing, and then take it out and dry it for a while. You can also slice and set the plate.

3. Cut carrots into pieces before steaming, which can shorten the steaming time.

4. When eating, you can dip some sweet and sour sauce or ketchup with your taste.