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Steamed egg (Method 13) - Chinese steamed egg & tiger lily buds

3 eggs, tiger lily buds 50 grams, 1 tea spoon of salt, 1 soup spoon of rice wine, 1 soup spoon of light soy sauce, water, 1/4 tea spoon of MG, water

1. Cut the tiger lily buds into segements.
2. Mix the eggs, salt and water together. The water should be about as much as the volume of the eggs.
3. Put the egg mixture into a steamer. Steam with moderately quick oven.
4. When the water in the steamer boils, switch to moderate oven. Steam for about 10 minutes.
5. Switch off the oven/move the steamer from the oven. Keep the food in the steamer.
6. Cook the tiger lily buds, rice wine, light soy sauce, some water and MG until the water boils. The water should cover about a half part of the food materials in the pan.
7. Move the egg bowl out from the steamer. Pour the mixture of step 6 on the eggs.