1. Wash glutinous rice and soak for 5 hours or overnight.
2. The salted egg is ready.
3. You don’t need to cook the sausages when they are raw.
4. Soak the shiitake mushrooms softly.
5. When frozen, put the vegetables in boiling water and cook them thoroughly. If there are no frozen vegetables, they can be fresh or left alone.
6. Dice the sausage and pour the shiitake mushrooms into the seasonal vegetables.
7. Then pour glutinous rice, add sesame oil and soy sauce.
8. Take a salted egg, poke a hole with the tip of the scissors, and then open a mouth with the revolving pen of the scissors. This part is not pictured, please forgive me. Pour out the egg whites, instead of pouring out the egg yolks, pour the glutinous rice into the egg with a small spoon, only filling it 80% full.
9. Boil the water in the pot and put the egg into the steamed egg. Remember, the egg mouth is up. If you can’t stand it, you can use a small tea cup to stand it up. Pour a little water (cold water) into the egg mouth. The purpose of putting the water in is to make the egg inside. The glutinous rice will not dry hard. It's ready to be steamed.
Tips:The remaining salted egg whites can be used for stir-frying, so there is no need to waste it. Salted eggs already have salt, so you don’t need to add salt when you mix them.
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