Steamed rice with watercress and egg
I am used to eating food that is usually cooked, roasted, fried, and fried. When I first taste the steamed food, the taste is really extraordinary. Because the steaming appliance separates food from water, even if the water is boiled, it will not touch the food, so that the nutritional value of the food is all kept in the food, which is not easy to be damaged, and the original flavor of the food is maintained. Therefore, every bite feels like you have eaten all the nutrients. Moreover, compared with cooking methods such as frying and frying, steamed food contains much less oil and is very healthy.
Recipe Recommendations
- leftovers 1 set
- sai Yeung Choi appropriate amount
- eggs appropriate amount
- beef one
- soy sauce appropriate amount
- lard appropriate amount
Steps for Steamed rice with watercress and egg
1
One egg, four slices of beef, and wash appropriate amount of watercress.
2
1 plate of leftovers.
3
Beat an egg in the middle of the leftovers, place 4 slices of beef on all sides, and steam in a steamer for 10 minutes.
4
Place watercress on a plate, drizzle with a spoonful of soy sauce, and add appropriate amount of lard.
5
Steam for 15 seconds and break the watercress.