Recipe: Haihong (Qingkou) steamed egg

Home Cooking Recipe: Haihong (Qingkou) steamed egg


Originally to do steamed eggs, my husband bought home is actually Qingkou... I tried it and it was delicious!



  1. The green mouth must be cleaned and brushed if necessary.

  2. Add a small amount of minced garlic to the pan and add some broth. Don't dump these soups and put them in a small bowl on one side! The umami is all inside, it is better than any MSG.

  3. Eggs are scattered and added with appropriate amount of water. Add a little salt. Because the mouth is salty, let it stand and let the bubbles float out. Open another steamer and put the egg bowl in after the water is opened.

  4. After steaming for 2-3 minutes, put it into the green mouth. At this time, the egg liquid will start to solidify, and the green mouth will not sink to the bottom. Then continue to steam until the eggs are fully cooked.

  5. The last is to add the right amount of soy sauce or taste very fresh, drop two drops of sesame oil. Be careful with the plate.

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