Local tyrant egg-You Are Foodie

By Reginald
82

Local tyrant egg

"I" is not an ordinary egg. After eating "I", you will know why "I" is called a local tyrant. Let's be a local tyrant together in 2016!

Main Ingredients

Glutinous rice ４００g
Raw salted duck eggs 30

Auxiliary Ingredients

Old smoke appropriate amount
Carrot A moderate amount of
Thirteen incense appropriate amount
Chicken essence appropriate amount
Raw appropriate amount
Corn grain appropriate amount
green soya beans A moderate amount of
mushrooms 12
Small ham sausage 1 piece
Small cuttlefish 1
streaky pork 150g

Step 1 . Soak glutinous rice overnight and drain.

Step 2 . Wash the salted duck eggs and drain them.

Step 3 . The cuttlefish with soaked hair is cut into small cubes (no pickling), and the streaky pork is cut into small cubes. Marinate with an appropriate amount of soy sauce, raw soy sauce and chicken essence to taste.

Step 4 . Cut all the ingredients into small dices of moderate size.

Step 5 . Add an appropriate amount of soy sauce, raw soy sauce and chicken essence into the glutinous rice, and then add cuttlefish and streaky pork in turn... Mix all the ingredients well and set aside.

Step 6 . Gently crack the salted duck eggs on the table.

Step 7 . Use kitchen scissors to cut a round hole in the egg from the crack.

Step 8 . Pour the egg white out of this hole and discard it.

Step 9 . Open all the holes in the egg and let out the egg white.

Step 10 . Pour the mixed glutinous rice into the egg with a small spoon, and shake it while filling it to make the glutinous rice fill the egg evenly as much as possible.

Step 11 . Put them all into the steamer.

Step 12 . If you don't do much, put a plate in the middle of the steamer and steam it like this!

Step 13 . Put enough water in the pot, steam over high heat for 50 ~ 60 minutes, and the soft glutinous and salty tuhao eggs will come out of the pot!

Step 14 . Solo close-up!

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