油條蒸水蛋

Ingredients (for 4):

• Egg - 4
• Dried dough - 1
• Pickled mustard - 20 g
• Spring onion - 1
• Salt - 1/2 tsp

Procedures:

1. Wash the pickled mustard and soak in water for 30 minutes. Then chop finely.

2. Cut the dried dough into pieces of 1cm thick.

3. Whisk the eggs.

4. Add double portion of boiled water to the eggs, whisk well and season with salt.

5. Heat the wok and put an empty dish to steam. After it got hot, take it out and wipe dry. Then put the dried dough and pickled mustard on it, then add the egg.

6. Steam the egg for 8 minutes. Then sprinkle with spring onion before serving.