Steamed Egg with Sea Rice
1.
Prepare the ingredients, two eggs, rinse with sea rice and soak for a while.
2.
Beat the eggs and stir with chopsticks.
3.
The ratio of the cold white boil to the egg liquid is 1:1. Pour the cold white boil slowly in several times to make the egg liquid and water merge together.
4.
Add sea rice to the beaten egg mixture.
5.
Press the "steam" button on the rice cooker, put the dish in advance, put a little water in the pot, and steam for a few minutes (you can see the steam hole starting to steam).
6.
After seeing the steam coming out, open the lid of the rice cooker, pour the sea rice egg liquid into the pre-steamed dish, then close the lid, cancel the steaming function, change the heat preservation function, and simmer for 5 minutes.
7.
Pour the egg mixture into the dish and keep the rice cooker warm for 3-4 minutes.
8.
After 3, 4 minutes, open the lid and see that the egg liquid has solidified into a soft steamed egg. Just drizzle with a little sesame oil and steamed fish soy sauce.
Tips:
This steamed egg method is also suitable for cooking rice. You can put the dish in the pot in advance and cook it together with the rice. In fact, the principle is to preheat the dish first and pour it in quickly a few minutes after the cooking is about to be completed. Mix the egg mixture and use the steam temperature after the cooking is completed to simmer the egg mixture. This temperature will not make the water egg too old. You can try it and pour it in the last three minutes after the cooking is about to be completed. Egg liquid, and then wait 3-5 minutes to open the lid to see the tender and smooth steamed eggs. As sea rice has some salty taste of seafood, I didn't add salt, just drizzle some soy sauce and sesame oil. The ratio of egg liquid to water must be 1:1. If you open the lid and find that there is some water on the water egg, it means that the egg liquid is not cooked. You can continue to close the lid and wait for 1 or 2 minutes.
