1. Prepare the ingredients. The amount of cold water is about the same as three eggs, the ratio of 1:1.
2. Beat the egg liquid and add the same amount of cold boiled water to the egg in portions, and mix well with egg extract.
3. The egg liquid is filtered to remove bubbles.
4. The white shells are blanched in a hot water pot.
5. Put the blanched white shellfish into the egg mixture.
6. When the rice cooker is cooking, the display time is about 5 minutes left. Put the steaming rack into the pot, and quickly put the dish with the egg mixture into the rice cooker. Use the steam to simmer the cooked egg custard. After the cooking process is completed, simmer 5 Minutes.
7. Take out the plate, sprinkle a little green onion, drizzle a few drops of sesame oil and a few drops of soy sauce to finish.
8. Finished picture.
9. Finished picture.
10. Finished picture.
Tips:This steamed egg technique can simmer the egg custard while cooking rice. Using the principle of steam and residual temperature, there is no need to worry that the egg custard will get old. The steamed egg made is quite tender and smooth.
