How to make Xiaoxiangkong

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to be a perfume lover.

1. Here is a picture of the raw materials: farm eggs / minced meat / white radish / seaweed / tools: baking cups; oil brush

2. Prepare the cake cups, brush with oil, pour a little peanut oil into the dish and set aside.

3. Use an oil brush to brush some oil on the bottom and around the cake cup to prevent it from sticking.

4. Use a spoon to put the minced meat at the bottom of the cake cup.

5. Pour the minced meat into the cake cups one by one.

6. Crack the eggs and use the egg white separation method to separate the egg white and yolk~ (I refer to a trick taught on the Internet, which is to use a beverage bottle to separate. This trick is very effective and separates the egg white and yolk better than using special tools)~

7. After separating the egg white and yolk, remember that we only need the egg white (PS: we don’t need the egg yolk)~

8. Pour the egg white into the cake cup filled with minced meat. (It is recommended to crack one egg at a time, because the egg white of one egg is just enough to fill one cake cup)~

9. As shown in the picture, pour all the egg whites in and it will be done.

10. After the water boils, place the prepared cake cups into the steamer one by one and steam for 8 minutes.

11. The picture after steaming is as shown in Figure 10.

12. Take the steamed egg out of the cup.

13. Prepare a bag of seaweed, any brand, as long as it is a big one.

14. According to the approximate size of the cake cup, cut out the double CC of Chanel LOGO, as shown in Figure 13. It is not difficult to be patient. The more you cut, the smoother it will be.

15. Well, put the cut LOGO on the surface of the steamed egg. A Chanel-style steamed egg is ready. Simple, right?

16. To have a more Chanel feel, I changed the way of presentation. This time, white radish came into play. I used letter molds to make the English word CHANEL out of the white radish.

17. The plating method is completed. A whole piece of seaweed is used as a decorative mat under the plate. The white radish is arranged into a row of chanels. This is the final finished product. Do you think it looks beautiful?

18. Regarding the method of separating egg white and egg yolk, I learned it from the Internet. I transferred the picture here so that everyone can learn it~

19. Finished product picture, arrange it in a different way. A steamed egg with a very Chanel feel, completely visual ~ Do you like it?

After reading the specific method of this little fragrance control dish introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!