Egg cake is a popular food with delicious nutrition and simple method. It can be used as a staple food or dish, which is very popular among the public, and its production methods are varied. What I introduce to you is the method of steaming egg cake with cucumber juice, which is fragrant, attractive in color and rich in nutrition. Let me introduce the method of steaming egg cake with cucumber juice.

Tools/Materials: 2 dried cucumbers and 2 eggs.

Appropriate amount of salt, sesame oil and water.

juicer

0 1 Wash the cucumber and cut it into small pieces (I use dried cucumber, it doesn't matter what cucumber is). Put the cut cucumber into the cup of the juicer.

Add a proper amount of water until the water does not reach the cucumber (steaming egg cake requires about 300ml of water), and squeeze the cucumber into juice.

Filter the squeezed cucumber juice with gauze and keep the juice for later use.

Beat the eggs into a bowl and stir them into egg liquid.

Pour the filtered cucumber juice into the egg liquid at the ratio of 2: 1 (cucumber juice 2, egg liquid 1) and add a little salt. You can put some seasoning according to your personal taste, but it is recommended not to put it, which will affect the fragrance of cucumber.

Steam the egg liquid in the pot (put it in the pot when it is cold) for about eight or nine minutes.

In the process of steaming, when the egg liquid is not completely solidified, insert a spoon around the bowl to expose the raw egg liquid below, and then continue steaming.

Steam until the egg mixture is completely solidified, then turn off the heat. Drop a little sesame oil when eating.