Chinese Food
Glutinous rice and egg
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Now living conditions are so good that people are looking for coarse food everywhere. But I'm used to the intestines and stomachs with refined grains and fine grains. I'm afraid it's unacceptable to eat coarse grains in cold. But we can think of a way to make coarse grains into fine grains. Eat less and eat more. We can also make fine grains. I thought it would be very difficult to deal with this egg before I made it. But in practice, I found it was not so difficult at all. After washing and drying the eggs, poke a hole as big as the tip of the thumb with a knife at the top. Then pour out the egg white and yolk easily. Egg white and yolk can be put in separate bowls. This can also make a Qifeng cake. No waste. If it's mixed together, it's a good choice to make an all egg sponge cake or scrambled egg. -
Cooking ingredients
Cooking Steps
Step1:All grains are ready. Wash twice and soak in clean water for 12 hours before us
Step2:Four eggs clea
Step3:Poke a hole the size of the tip of the thumb. Pour out the egg white and yolk. If you want more nutrition, you can leave the yolk in it
Step4:Wash the inside of the eggshell with water. If the yolk is left in it, you don't need to wash it. Dice the sausage. Soak the whole grains
Step5:Mix a proper amount of grains and sausage dice evenl
Step6:Fill in the eggshell. 90% full. Then add some water. From the effect of steaming out later, if the grain is completely foamed, its water absorption is very low. So it's better to pack it to nearly 10% full. If the soaking time is relatively short. It's not completely foamed. It's better to pack it to 8 points full left and right. Leave room for hair expansion
Step7:Put into the steamer. Steam over high heat for about 20 minutes after boilin
Step8:It can be peeled and eaten after being slightly coole
Step9:Delicious and funny grains, glutinous rice, lay eggs in the shel
Cooking tips:The black rice has a hard shell. It needs to be soaked for one night and then tastes softer. Because the grains have been soaked for 12 hours in advance and have poor expansibility, it's OK to fill in 90% or even 10% of the whole grain. After loading, shake it again to make the grains more solid. Just add a small amount of rice soaking water; it's easier to cool it slightly and peel it again; the sausage has salty taste. So it can be decided according to the taste Add salt. My method is still light; if the yolk is not taken out, the nutritious and beautiful value of the prepared grains and eggs will be more abundant. There are skills in making delicious dishes.
