1. Wash the glutinous rice and soak in water for 4 hours.
2. Drain the soaked glutinous rice, cut carrots and sausages into small cubes, add the corn kernels to the glutinous rice and stir evenly.
3. Then add cooking wine, dark soy sauce, light soy sauce, oyster sauce, thirteen spices, and corn oil and stir well.
4. Knock out the salted egg and egg in one end, pour out the egg whites, and leave only the yolk.
5. Pour the well-mixed glutinous rice filling into the egg and fill it with nines.
6. This recipe makes exactly 11 eggs. I bought less salted eggs and added 4 eggs.
7. The egg filled with glutinous rice material is wrapped in tin foil, and only one layer is enough.
8. Put eggs wrapped in tin foil on the steamer.
9. After the water is boiled on a high fire, steam it on a low fire for about 2 hours.
10. The fragrant glutinous rice egg is out of the oven. Peel off the tin foil and let it cool a little before you can eat it.
Tips:1. You can put the fillings of glutinous rice eggs at will. I personally think that the corn kernels can be more delicious.
2. The seasonings are also put at random. You can put whatever seasonings you have at home, not necessarily according to mine. The old soy sauce is for toning, you don't need to put too much, or don't put it, you don't need to put the thirteen incense, you can put five spice powder.
3. The salted egg bought for me did not produce oil, and I still have eggs, so I put a little corn oil to prevent the egg yolk from getting too dry.
4. This glutinous rice egg does not necessarily use salted eggs, you can use eggs or duck eggs.
