1. Prepare ingredients: hibiscus flowers, eggs.
2. Remove the leaves and calyx of the hibiscus flower.
3. Wash the hibiscus flowers in clean water and control the water, then chop the hibiscus flowers into small pieces, peel the eggs and stir them into egg liquid.
4. Put the chopped hibiscus flower into the egg liquid, add salt, chicken powder and soy sauce and stir well.
5. Add cold water and stir well.
6. Cover with plastic wrap and put in the steamer of the rice cooker.
7. Then cover the rice cooker and cook the rice. When the rice is cooked, the egg custard is steamed. Remove the plastic wrap. The top layer of the egg custard is all boiled hibiscus flowers.
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