Steamed Egg with Vegetables First Release

Prepare the ingredients.

Beat the eggs evenly.

Add the starch water and stir evenly.

Then add an appropriate amount of water and a little salt, and mix well.

Beat the eggs until smooth.

I brushed a thin layer of sesame oil on the plate, poured the egg mixture into the plate, and then added spinach leaves and shredded carrots.

Heat the pot, place the plate in the pot, and steam for more than ten minutes.

Take out the steamed eggs with vegetables.

The small persimmons bought this morning are juiced using one of them, and an appropriate amount of starch is added to a large bowl and stirred evenly.

Wash the small persimmons, peel them, filter out the juice, and put it into a bowl of starch.

Pour the thickened sauce into the pan, add a little cooking oil, and bring it to a boil.

Pour the thickened sauce over the steamed egg with vegetables on the plate. A plate of creatively styled steamed egg with vegetables is both visually appealing and nutritious.

This finished picture looks like there is a fish in the steamed egg (with the fish's head to the left), very beautiful.

Cut the steamed vegetable eggs into squares on the plate, and use a small spoon to serve them. The steamed eggs have distinct layers, with green spinach leaves and orange carrot shreds, and the taste is savory.