Cooking Steps

1. 

   Step1:Soak the round glutinous rice for 2 hours after washin

2. 

   Step2:Prepare all materials. Dice bacon sausage. Rinse scallops and soak in water for a while

3. 

   Step3:Wash the salted duck eggs out of the mud. Make a small opening with scissors. Flow all the egg white along the opening. Make sure to get the egg white as much as possible. Only keep the yolk

4. 

   Step4:After all the egg whites are taken out, use scissors to slightly open the small mouth

5. 

   Step5:Soak the glutinous rice and drain the water for seasoning. Add two spoonfuls of seafood soy sauce (seafood soy sauce is used here because it is more sweet and delicious

6. 

   Step6:Add a spoonful of old smoke. It's mainly for colorin

7. 

   Step7:Add scallops and mix wel

8. 

   Step8:Add bacon and mix wel

9. 

   Step9:Add sausage

10. 

    Step10:Add the green beans and mix well. Ha ha, just change a large basin temporarily to mix wel

11. 

    Step11:Add corn and mix wel

12. 

    Step12:Use a small spoon to pour glutinous rice into the eggshell. 8.9 points is enough. Because glutinous rice will expand when steamed

13. 

    Step13:Fill them all in tur

14. 

    Step14:Seal the mouth with tin paper matte from top to botto

15. 

    Step15:Steam in a steamer for 1 hou

16. 

    Step16:The delicious preserved rice hatched in the eggshell. It's so delicious

17. 

    Step17:Super tasty preserved rice with salted egg yolk. Life is just too goo

18. 

    Step18:It's steamed in a bowl. It's my lunch. Don't forget the delicious food