condiments

5 cold boiled eggs, moderate amount.

condiments

Salt, sugar, sesame oil, a little soy sauce, a little monosodium glutamate.

Steps of steaming egg custard in rice cooker

1.？ Beat five eggs into a bowl, stir them clockwise, and then add salt. If you like the taste of light soy sauce, you can add less salt.

2.？ Adding the right amount of sugar is my personal preference. I like to add some sugar to my cooking to add fresh flavor.

3.？ With or without monosodium glutamate.

4.？ Stir evenly clockwise again to prevent the particles from steaming out and affecting the taste.

5.？ Pour it into cold boiled water, and be careful, it must be cold boiled water, otherwise the custard will not taste good! ! I added the cold boiled water bit by bit twice, stirring while adding it. The ratio is egg 1 water 1.2. This steamed egg custard is delicious.

6.？ Filter the egg foam with a sieve. If it is not filtered, the taste will not be so good. Better filter it twice.

7.？ Separate small bubbles. Then put the eggs in the rice cooker. .

8.？ I remembered to steam eggs when the meal was ready, so I blocked the steam port with a wet cloth. Press the cook button. It will jump up in less than two or three minutes. Then let it suffocate for five or six minutes. Press the cook button again.

9.？ Wait until you jump into the heat preservation again and then stuffy for two minutes.

10.？ Turn on the rice cooker and stick a toothpick into the custard to see if there is any egg liquid. If not, it means it is ripe. I don't have a toothpick, so I can only poke a few holes with chopsticks. Affect the appearance. Pour some sesame oil and soy sauce in. Remember not to cook too much, or you will lose the taste of the eggs. The amount of soy sauce depends on personal preference.