Colorful Glutinous Rice Eggs

Name: Colorful Glutinous Rice Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice; 4 Raw salted eggs; 10g corn kernels; 10g Carrot diced; 50g Lean meat; 20g Green peas; Some Soy sauce; Some sesame oil; Some salt

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

For a long time, the vegetable house has felt that with so many ingredients in the world, the plasticity of eggs is the strongest. Whether it is steamed, fried, boiled, fried, or eggs, duck eggs, goose eggs, quail eggs, etc., as long as you change the cooking method, you will have a different taste. . It seems that by giving me enough eggs, I can make a whole table of egg dishes, no exaggeration. It shows the status of eggs in cooking.
For eggs, I used to be more cautious in cooking, but now I feel that I wasted such a good ingredient in that way. In fact, there is no lack of fun in the kitchen. The key is whether we find the fun. Now I am deeply in love with this little world, and I am immersed in the joy of cooking every day. The fun in the kitchen is no less than the joy of reading, writing, and exercising.
Eating this egg with glutinous rice makes people feel relaxed and happy instantly. Okay, let's not sell it anymore, let's share today's imaginative egg (don't think it is crooked). "

Ingredients

Colorful Glutinous Rice Eggs

1. All raw materials are cleaned, the lean meat is chopped into fines, and corn, carrots, and green peas are ready

2. Wash one side of the glutinous rice with water and soak it in warm water (in order to make the glutinous rice softer, soak at least 2-3 hours in advance). You can add a drop of sesame oil, a little soy sauce, and salt to the water, so that the glutinous rice will taste more delicious and fragrant.

3. Heat up the pan with a proper amount of oil, put the meat into the pan and stir-fry until it is 6 minutes old. Add corn, carrots, and green beans. Stir fry over medium heat. Add proper amount of salt to get out of the pan.

4. Wash the raw salted egg with clean water, poke a small hole in the top with a knife, pour out all the egg liquid in it, and set aside (be careful not to break the egg yolk, because the egg yolk is a bit harder, you can use chopsticks to stop it slightly. Let slip out)

5. Mix the soaked glutinous rice and the fried fillings thoroughly, because the glutinous rice has been seasoned, no need to add it, but to be on the safe side, you can try it before seasoning

6. Put the mixed glutinous rice filling with a small spoon into the salted egg that has been hollowed out, and press it slightly with chopsticks while loading

7. Put the packed glutinous rice egg in a steamer, steam it on high heat for 25 minutes, it will be out of the pot, eat while it is hot, but be careful, although the egg is delicious, it is very hot.

Tips:
1. The glutinous rice must be soaked in advance, preferably one day in advance, so that the cooked taste will be soft
2. Be careful when picking the egg white, otherwise it will damage the egg yolk
3. When frying the stuffing, it does not need to be fully cooked, because it needs to be steamed, so 6.7 points are enough.