Egg bun

(a) Thai rice is washed with appropriate quantities of water, when more water is burned in the pot and pours into Thai rice, while it's boiled, it's thick with rice, it's bad with rice, it's boiled again, for two minutes, the surface of the rice is boiled out, and it's washed with water to spare the rice

(a) Placing in the steam pots a steamed acreage, pouring into the purified fragrance, lifting the average with chopsticks, not too thick rice, not too thick to rot, covering the top of the pot after three minutes of steam in the fire, lifting rice rice with chopsticks, allowing the steam to come out smoothly, covering the pan a cap, continuing with the fire for five minutes, turning off the oxen in five minutes, making the rice out of the cooker, lifting the rice with chopsticks, adding an appropriate amount of pork oil and making the cold rice a single grain of hand

The duck eggs are separated from the egg yolk and the egg polish, a portion of the rice is added to the box, the egg yolk is dispersed, a proper amount of salt is added, pepper powder is evenly mixed, the egg yolk is poured into the rice, mixed with chopsticks and covered in the cover, and the egg yolk is strewn to the rice, and the egg yolk is evenly glued to the rice rice, and the spare。

The other rice will be poured into another preservation box, the proper amount of salt and pepper powder will be added to the egg-cleaning bowl, the eggs will be emptied into the rice, and the chopsticks will be twitched with the cover, and the eggs will be glued to the rice, so that it will be evenly attached to the rice。

The boilers pour red into the proper amount of oil, the light pot, the rice that is coated with yolk, and the rice that is dried up with the egg, and the rice that is made with the fragrance. Put rice on the side of the plate. The boiler is then reded with the right amount of oil, the bare pot is poured into the rice, which is glued to the egg purified rice, and it's fried (the egg purifies the pot, with no deliberate scratching). When rice is dried and fragrance is cooked in eggs, the onions fall down, the fragrance is made up again, the rice is loaded on the other side of the plate, the heart is made out of spoons and delicious。

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