Rice steamed eggs
By VicentaLakin
Seameat, rich in nutrients and very high protein content, can be matched with a lot of food, a simple dish that can make fresh food and eggs, and more of calcium, but it's still essential to evaporate a soft, tofu-like steam。
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- simple
Steps for Rice steamed eggs
1
Prepare the materials, two eggs, a little bubbly with the rice。
2
Eggs spread, with chopsticks。
3
The ratio of cryogenic to egg fluids is 1:1 and slowly pours into the cold and white on several occasions, integrating the egg fluid with the water。
4
Add the rice to the omelet。
5
The electric cooker press the Steam key, drops the plate in advance, puts a little water in the pot and steams for a few minutes (just see the steam hole starting to eject)。
6
When the steam comes out, the electric cooker cap is opened, the rice egg drops into the pre-heated plate, and then the lids are put on, the steam function is removed, the temperature protection function is changed, and the thorium is 5 minutes。
7
The egg drops into the plate and the cooker warms for 3-4 minutes。
8
Three or four minutes later, the lid was opened and the egg fluid was condensed into a soft and smooth steamed egg, with a small amount of perfume and steamed fish oil。Rice steamed eggs Make Tips
This method of steaming eggs is also used for cooking, so that the dishes can be put in the pot in advance and boiled with rice, but the principle is to pre-heated the dishes, quickly pouring into a comfluent egg a few minutes after the cooking is nearing completion, and condensing the eggs with the steam temperature after the cooking has been completed, a temperature that does not cause the water to steam too old. And because of the salt of the seameat, I did not add salt, but only a little oil and perfume. The ratio of egg fluids to water must be 1:1 and if it is found that there is some water on the eggs that indicates that the egg fluids are not ripe, the lid can continue to be covered for one or two minutes。