Name: Stewed Rice with Egg and Dried Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Rice; 100g Dried eggs; 1 piece tomato; 1/2 potato; 1 piece Shiitake Mushrooms; 1 stage Lotus root; 1 small root celery; 1.5g salt; 2g Sugar; 20g Cooking oil

Stewed Rice with Egg and Dried Tomatoes

by mature11

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Dried eggs are just eggs that change their shape. They are new foods made from eggs. They are made by processing whole eggs, such as beating, steaming, marinating, and baking. Its taste and value are much higher than traditional dried tofu. At the same time, there is no traditional dried tofu raw material-soybeans. If you taste it carefully, it will have a pure protein flavor and a fresh and tender taste. Dried eggs are rich in nutrients and rich in high-quality protein. Because dried eggs are just eggs that have changed their shape, they have the same effect as eggs. They have the effects of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, and delaying aging.
The independent vacuum small package is clean and hygienic, light and easy to carry. It can be used as a casual snack, cold salad, stir-fry, etc. After opening the package, there is a strong smell of smoked eggs. Taste it. The taste is very tender. Each bag of 100 grams is just the amount of cooking once, which is very convenient. If you are too lazy to cook when you are hungry, make a quick stew, which is very delicious and nutritious.

Stewed Rice with Egg and Dried Tomatoes

1. Wash the rice, put it in the rice cooker, add water to the rice cooker, turn on the rice cooker and start the rice cooker

Stewed Rice with Egg and Dried Tomatoes recipe

2. During the braising process, prepare the ingredients

3. Wash all the ingredients, peel off the skin, dice the dried egg, and cut the celery into small pieces

4. Dice potatoes and lotus roots, rinse them in water, and drain the water

5. Peel and cut tomatoes, slice shiitake mushrooms

6. Heat in a frying pan, add potatoes and lotus roots and stir fry for 1 minute

7. Add tomatoes and mushrooms and stir fry

8. Finally, add diced celery, season with salt and sugar

9. When the rice is cooked for 5 minutes, turn on the rice cooker, spread the vegetables in the wok onto the rice, cover the lid and continue to simmer the rice