Rice Cooker Egg Custard

Rice Cooker Egg Custard

1. Prepare three eggs

2. Knock the eggs into a bowl

3. Add 3 grams of salt, 1 stalk of pepper, 3 grams of cooking wine to taste

4. Pour in warm water 1:1 with eggs

5. Stir in one direction with chopsticks until even

6. Filter it with a filter

7. Use a spoon to remove the scum to make the egg liquid more delicate

8. Press the steaming button on the rice cooker. After the pot is slightly heated, cover the bowl with plastic wrap and steam for ten minutes

9. When the rice cooker makes custard, you can prepare some dipping materials, 3 grams of soy sauce and 2 grams of sesame oil.

10. Take it out after steaming

11. Just pour in the adjusted juice

12. Tender and fragrant

13. Cucumber supplements iron and calcium. From snacks to big ones, it has a lot of nutrition and is a favorite of babies.

14. It is definitely tender and slippery, there is no honeycomb at all.