Rice eggs
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- salted duck eggs appropriate amount
- pork belly appropriate amount
- sausage appropriate amount
- green beans appropriate amount
- carrots appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- salty fragrance
- steamed
- several hours
- ordinary
Steps for Rice eggs
1
The rice is washed up and dried up for one night, and the bouquet cutter is pre-empted with raw and old, the stork pickled, the salami cuttin, and the green beans。
2
The raw duck egg is washed clean, a small hole is opened, enough for the food, and then the duck egg rises upside down, so the eggs flow out, and only the yolk is left in the egg shell。
3
The rice, the gravy, the sausages, the carrots and the beans were mixed into the bowl, because the gravy had precipitous sauce, which could be added if the taste was lighter。
4
Take a small spoon and put it in the egg shell, but don't fill it too full, otherwise it'll come out when it's steaming。
5
The eggs must be wrapped in tin paper, not in the queen, or the eggs may not be evaporated, find a high-pressure pan, put in water, and put the egg code on the custard for 40 minutes。
6
When the steamed egg is removed, it will be able to see freshly fragranceed meat and sausages and vegetables. The most important thing is a fragranced duck egg yolk underneath, and a bite is delicious。