Two eggs

Gongju 5 flowers

Purified water150ml

Lycium barbarum 3,4 capsules

Salt 1/2 teaspoons

Rice wine 1 ml

-Steps-

1 Boil chrysanthemum tea. A, and of course, make chrysanthemum tea. If cooked, the taste will be squeezed faster. Let it cool after cooking. When cooking tea, add sweet rock sugar and dissolve it in chrysanthemum tea. B Stir the eggs with 60ml cold chrysanthemum tea, add salt (you can add no salt if you like sweets), and don't add too much rice wine. C After the pot of water is boiled, take a bowl, pour the egg liquid into the bowl, sprinkle some medlar for decoration, and cover the small bowl with a lid to ensure the smooth egg stew and avoid the egg liquid being honeycomb-shaped. Steam over high heat.

2. A few drops of rice wine can remove the fishy smell of eggs, and drinking too much wine will affect the elegant fragrance of chrysanthemum tea. In addition, the color of stewed eggs will become more golden because of chrysanthemum tea, and it exudes autumn temperament in color, fragrance and taste.

-Hint-

Whether the fragrance of chrysanthemum is rich or not depends on the choice of chrysanthemum varieties. Students who like sweets can change salt into rock sugar. Boil the water in the steamer before steaming the food to avoid chlorine poisoning in tap water. The ratio of egg to chrysanthemum tea is one egg with 30ml chrysanthemum tea, and it is better to cook chrysanthemum tea thicker.