Rice eggs
By VicentaLakin
It's tempting, eating, eating and eating, and it's called "breathing of bear rice eggs" and it's got a fragrance of fragrance, and it's tanned duck egg oil
Recipe Recommendations
- glutinous rice 200g
- salted duck eggs appropriate amount
- sausage appropriate amount
- chestnut appropriate amount
- dried mushrooms appropriate amount
- corn appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Rice eggs
1
The rice was washed and water was immersed one night ahead
2
The dried mushrooms are blistered with water, drained with water, cut with edible with edible sausages and chestnuts
3
The duck egg cracks in his little head, pours out the egg and the yolk stays inside. There's only three duck eggs at home, and the rest I use empty eggs
4
The sodium is dryed and placed in a deep basin, with a nicely cut sausage, mushrooms, chestnuts, corn, salt, wine, raw and platinum oil, evenly mixed, five minutes' salt
5
With a small spoon, you add the tumbled pellets to the eggshell
6
Crush the eggs with leaves or tin foil, and put them in the pot for about 50 minutes
7
Steamed rice eggs. You can taste them later