Difference between revisions of "Xiang Cha Zheng Sui Dan"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Hong Kong ([^cC])(.*)\]\]" to "Category:Hong Kong cuisine Category:$1$2 Recipes") |
||
| Line 20: | Line 20: | ||
# Place container into a steam case, steamed 10 minutes by low heat, serve | # Place container into a steam case, steamed 10 minutes by low heat, serve | ||
| − | [[Category:Hong Kong Snacks]] | + | [[Category:Hong Kong cuisine]] |
| + | [[Category:Snacks Recipes]] | ||
[[Category:Green tea Recipes]] | [[Category:Green tea Recipes]] | ||
[[Category:Custard Recipes]] | [[Category:Custard Recipes]] | ||
Revision as of 14:36, 8 May 2012
Description
Steamed egg custard with tea
Ingredients
- 5 egg whites
- 20 g Longjing tea leaves
Seasoning
- ⅓ tbsp salt
- ⅕ tbsp rice wine
- 3 tbsp corn flour
Directions
- Place tea leaves inside small size stewing container
- Wash with hot water for few seconds, pour out water
- Add in hot water to half full of container, cover cup lid and make tea
- Take out tea leave from container when it turns cool
- Add seasoning, egg white, stir gently and mix well, cover the lid
- Place container into a steam case, steamed 10 minutes by low heat, serve
