The rice egg of the hot circle
By VicentaLakin
as a food eater, as a senior eater, as a food eater who can say the name of the hotel when he looks at someone else's sunbath, there's a situation that cannot be tolerated: when he brushes his friends' circles, he finds food that is not eaten, but looks delicious! there's one thing i've been thinking about lately. the chinese culture is so rich, and the chinese culture of eating and eating is still a thousand years old, until the chinese people's spirit of food drilling is still so strong that whatever food can be cooked, an egg can do anything! and for someone like me who's killing the fastest eggs in the family, this rice egg is so much better! most of the people who don't like eggs can eat omelet instead of yolk. on the contrary, i eat only yolk, i don't eat omelet, i don't know how many omelet i threw when i was little, and that's why i don't get too much of it. if there were any rice eggs at that time, i'd probably get a lot less talk! i'm particularly happy for a young man like me who doesn't like eggnogs because they have every reason not to eat eggnogs! and on the food mix, you can eat whatever you like other than salty yolk with salty perfume. it is said that the formula of the rice eggs was transmitted from the zhejiang region and that as a handy food, i had always believed in the principle of “self-reliance, clothing and food”, so i decided to try it myself. what you want to eat, with tears."
Recipe Recommendations
- salted duck eggs of 16
- Round glutinous rice 100g
- crab sticks 20g
- lotus root 100g
- cooking wine 15g
- ginger 1 tablet
- green onion a little
- dried mushrooms 15g
- diced braised pork a little
- chicken sausage 30g
- salt 1g
- soy sauce 15g
- octagonal one
- salty and fresh
- steamed
- an hour
- ordinary
Steps for The rice egg of the hot circle

1
Three hours of sluice
2
The dry mushrooms are clean and water is 15 minutes away
3
I cut myself even more than a picture
4
Fresh dry mushrooms and crab sticks with chicken sausages. The halogen is what I used to make
5
Put a little ginger onions in the frying pan
6
And then we'll put in some good ingredients like halogen and halogen
7
We'll just have to mix it with raw salt
8
Open from the point where the eggs are made, so that the eggs come out, and only the yolk. It doesn't have to be too small to fit in. I'm a salted egg with a sharp knife, so watch your hands! As long as you keep a relatively complete egg, whatever equipment you use。
9
Put the rice in the egg from the small mouth。
10
When it's filled, if you're too big, you can wrap it in tin paper, and you can cover it with a cut-off egg cover。
11
once the duck eggs are filled, the fragrance of an hour's fragrance will be gone
12
Completed
13
CompletedThe rice egg of the hot circle Make Tips
Step one, step five, which is a coercive effect of my cooking, is to omit the direct use of raw extraction, salt and wine. But I always thought it would be better after the pot. I made two egg openings on the map, one big and one small, just to show you, but it doesn't matter, it doesn't matter the size, it's bigger, and it can be covered with cut eggs when it lasts. Even if it's too big, we can wrap it in tin paper! Two of my salt duck eggs were broken in the middle, and I poured rice on both sides and wrapped them together in tin paper. If it's too small, it's too much trouble to pour rice. 3 and the rice eggs are made of the material on hand. It's like dumplings. But when you're salting it, it tastes like salt itself! It's just that if it only steamed for 20 minutes, it wouldn't be the shape of an egg. If you like the sticky taste, you have to steam for an hour! 30 minutes of the pressure pot! Don't ask me how I'm going to use the omelet before I split it! Scramble the dumpling! If skin is mixed with rice powder and clay powder, the evaporation of the pate will be salted egg yellow。