It's a steamed egg
By VicentaLakin
THERE IS A GOOD FOOD, A SMELL OF FRAGRANCE, WHICH SMELLS LIKE A FEELING OF RETURN TO NATURE; THERE IS AN EGG, WITH GOLD IN ITS SHELL AND A CURIOSITY TO EXPLORE TREASURES; THERE IS A KNOB, WHICH PRESERVES THE ORIGINAL MOLLUSCS AND ADDS Q BULLETS; THERE IS A GOOD TASTE, AND THERE IS A GOOD MEAL OF NATURAL NUTRIENT, THAT IS, A STEAMED EGG。
Recipe Recommendations
- glutinous rice 120 grams
- Earth eggs of 3
- salt appropriate amount
- oil appropriate amount
- onion 1 piece
- soy sauce 1 scoop
- spiced powder 1 teaspoon
- ham 10 grams
Steps for It's a steamed egg
1
120 G OF ZIRCONIUM, 2 HOURS OF CLEAN IMMERSION AND DRY WATER EXTRACTION; PS: IT IS RECOMMENDED THAT WARM WATER BE IMMERSED MORE QUICKLY IN WINTER
2
(B) DRY-WATER-FILTERED RICE, SALT, OIL, SOY SAUCE, FIVE-MINUTE PERMAFROST, FIVE-MINUTE PICKLES OF HAM TO CUT THE SIZE OF THE PYRAMID, SHREDDED ONIONS, AND ADDED TO THE MIX; PS: FIVE-MINUTE SALTED PERMAFROST, FULLY ABSORBING GREASE
3
(B) PS: EGGS ARE CLEANED CLEAN AND WATER IS WASHED WITH KITCHEN FOOD PAPER; PS: EGGS ARE NOT WASHED AND THE CASE IS WASHED CLEAN, SO THEY MUST BE CLEANED CLEAN
4
EGGS OPEN A SMALL HOLE FROM A SHARPER POINT, EMPTY OUT THE EGG, LEAVE THE YOLK IN THE EGG SHELL. OF COURSE, YOU CAN'T POUR THE YOLK OUT OF SALT; PS: THE TIP OF THE EGG POINT OPENS THE HOLE, AND IT'S EASY FOR A SMOOTHER END TO EVAPORATE WITHOUT FALLING。
5
PUT THE WELL-MODIFIED RICE IN THE EGG, AND YOU CAN PUT IT SIDE BY SIDE WITH A SPOON, AND THEN MOVE THE YOLK INTO THE CENTRE, THEN CONTINUE TO PUT IT IN, AND LOAD IT IN 90% FULL. PS: IT'S SUGGESTED THAT WHEN THE YOLK EVAPORATES IN THE MIDDLE, THE RICE IS COVERED IN THE YOLK
6
THE EGGS WERE PACKED WITH A LEAF, AND THE OPENING SIDE WAS DIRECTED; PS: IT COULD BE A LEAF OR A LEAF, SO THAT IT WOULD EVAPORATE TO THE GROUND WHERE THE POWDER OF THE EGG HAD A FRAGRANCE, WHILE SEALING THE MOUTH AND RETAINING THE MOISTURE IN THE EGG。
7
THE STEAM PAN POURS INTO THE PROPER AMOUNT OF WATER, AND THE WATER DROPS INTO THE EGGS FOR ABOUT 45 MINUTES; PS: WHEN THE WATER IS COLD, IT CAN'T BE RELEASED AND THEN INTO THE EGGS, AND IT CAN EASILY EXPLODE. THE LENGTH OF THE STEAM, THE SIZE OF THE FIRE。
8
It's fertilized, fertilized, hulled, fragrances, odoured eggs。It's a steamed egg Make Tips
1. Glutinous rice must be soaked so it cooks easily during steaming.
2. The amount of glutinous rice depends on the size of the eggs.
3. If using salted eggs, do not add salt.
4. The steaming time must be sufficient to make the glutinous rice inside the egg soft and sticky.
5. When steaming, put the egg in cold water.