Steamed egg custard with steamed rice and pickled cabbage
The egg boiler awarded by the column kept heating the rice. I felt quite wronged by this exquisite little thing. I saw that the recipe inside was mainly to make egg custard, which looked very tempting, so I also tried it out. It was really not so good. It was extremely smooth and tender. Alas, I recalled that when my son was a child, I had never steamed such a good egg custard. The microwave steamed egg custard was like a honeycomb. Probably at that time, my son stopped loving eggs.
Recipe Recommendations
- eggs of 2
- sauerkraut appropriate amount
- Hymie appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- coriander appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed egg custard with steamed rice and pickled cabbage
1
Sauerkraut, sea rice (soaked in advance), and chopped coriander.
2
Apply oil to the two steaming boxes brought with the egg boiler and knock in the eggs.
3
Add salt (1/4 teaspoon) and stir a few times.
4
Add 100ml of warm water to each egg and stir while adding until there is no foam.
5
Add the sea rice and pickled cabbage respectively.
6
Add 90ml of water to the base of the egg boiler.
7
Put the steaming box into the steaming compartment, cover it, and power on until the power is automatically turned off.
8
After steaming, use a spoon to swipe it, drizzle with soy sauce and sesame oil, and sprinkle with minced coriander.