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五色彩蛋用料:鸡蛋数个,水发海参、鱿鱼、海米、玉兰、香菇、黄瓜、西红柿等什锦料。另加盐、味精、料酒、芝麻油。制作:将生鸡蛋用筷子捅一小孔,倒出蛋液的一半,把什锦料切成小丁,用盐、味精、芝麻油拌入,灌进有孔的空蛋内至十分之八的程度,用小块纸封口。上笼蒸,火不宜过大,以防破裂。蒸好后用凉水冲凉,去皮,切八瓣装盘上桌。
Five-color egg materials: a few eggs, water, sea cucumber, squid, dried shrimps, magnolia, mushrooms, cucumbers, tomatoes and other assorted materials. Plus salt, MSG, cooking wine, sesame oil. Production: The raw eggs stabbed with a small hole chopsticks, pour the egg half, the assorted materials cut into small Ding, with salt, MSG, sesame oil into the hole filled with empty eggs to eight out of ten Degree, sealed with small pieces of paper. Steamed on the cage, the fire should not be too large, to prevent rupture. Steamed with cold water after a good shower, peeled, chopped eight plate loading table.