Steamed large bowl of egg soup in rice cooker
Eggs, also known as chicken eggs and chicken eggs, are eggs produced by hens. They have a hard shell outside and air chambers, egg whites and yolks inside. Rich in cholesterol and nutrients, an egg weighs about 50g and contains 7g protein. The amino acid ratio of egg protein is very suitable for human physiological needs and easy to be absorbed by the body. The utilization rate is as high as 98%, and the nutritional value is very high. It is one of the foods that human beings often eat.There is no obvious difference in nutritional value between native eggs and ordinary eggs.Chinese nameeggForeign language nameegggroupThe egg soup must be put into the steamer after the rice in the rice cooker is added. The time can be set flexibly according to the power of the rice cooker and the amount of rice. Due to the slow heating function of the electric rice cooker, the egg soup bowl will not be steamed without a cover and fresh-keeping film.
Step 1 . Three eggs.
Step 2 . Add not more than 60 degrees of warm pure water to mix with eggs, and add an appropriate amount of refined salt in the water. The ratio of water to egg is 2 to 1.
Step 3 . Beat away the foam.
Step 4 . Put the rice into the rice cooker, and the ratio of water to rice is 2:1.
Step 5 . Put the egg bowl into the steamer, add soybean oil, thirteen spices. Do not cover or wrap the bowl!
Step 6 . It takes 17 minutes, and my rice cooker is 1200 watts!
Step 7 . At the end of the time, open the rice cooker and steam the fresh egg cake.
Step 8 . Sprinkle some scallions, chili noodles, and drizzle with sesame oil. Soy sauce is ready to eat!
Step 9 . Finished product drawing.
Step 10 . Close up picture of suburb fruit.
Step 11 . Close up picture of suburb fruit.
Step 12 . The fresh and tender egg custard is very delicious.
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