Avocado Rice Ball & Bell Pepper Egg Cup
1.
Mix the rice and glutinous rice into the Datong inner pot with two cups of water, and add one cup of water to the outer pot to steam.
2.
Mashed avocado
3.
Carrots cut into small garnishes
4.
Add chopped seaweed to the steamed rice and mix well
5.
Put it in a mold and compact it, cover the rice ball with avocado puree, and put a small carrot on it.
6.
Remove the cap and the inner core of the colored pepper, beat the egg, add 100ml of water, pour it into the colored pepper cup,
7.
Cover with tin foil, pierce small holes in the tin foil with a toothpick, and steam for 10 minutes in a Datong steaming tray
8.
Just pour a little walnut oil out of the pan