Glutinous Rice Egg

Glutinous Rice Egg

1. Soak the glutinous rice in warm water until it can be crushed by hand (about 6 hours, the water temperature is high, soaking quickly).

2. For raw salted duck eggs, knock a small hole on the side of the small head, cut a round opening with scissors, pour out the egg whites, and leave the yolk.

3. Cut shiitake mushrooms into dices.

4. Cut the winter bamboo shoots into small dices, and cut the sausage into small dices.

5. The oily part of the sausage is sautéed on a low heat to get the oil out, and used to fry the mushrooms and diced bamboo shoots.

6. Mix shiitake mushrooms, diced bamboo shoots, glutinous rice, diced sausages, add appropriate amount of soy sauce and thirteen spice powder (no need to add salt, because sausages are salty and sweet, salted egg yolks are salty, and light soy sauce is also salty, adding salt will be very salty).

7. Load the mixed glutinous rice from the open mouth.

8. Serving the pot, pay attention to the opening facing up, otherwise it will be sprinkled. Use a spoon to add some water to it (you can use this trick if the glutinous rice is not fully soaked or if you are in a hurry), and steam for 30 minutes.

9. Can't wait to peel one to eat, fragrant.

10. The photos taken with Meitu Xiuxiu are good-looking and have appetite.

Tips:

1. If you can't finish eating, you can steam it and put it in the refrigerator for quick freezing, and steam as you eat. It is full of energy for breakfast.
2. The part of the glutinous rice that will not be soaked for a long time is cooked and some are hard. If you feel that it is not safe enough, you can pour water into the egg before steaming.
3. The added shiitake mushrooms, diced bamboo shoots, and sausages can be replaced according to your preferences.
4. Don't fill the eggs too full, or they will overflow.