Salt _ egg rice cooker \x0d\ recipe introduction Eggs have no special taste, just roast chicken eggs. If you want to have a taste, you need eggs. After 20 minutes, you have to break the skin of the egg, and then the surface will have a taste. Remarks: I just cooked salted chicken and left some sea salt. I think it's a pity to throw it away, so I use it to hold eggs, eggs and quail eggs. It is not recommended to buy sea salt with eggs, which is too wasteful. You can salt the chicken and put some eggs on the side. \x0d\ materials \x0d\ 10 eggs, 4-5 bags of large-grain sea salt (that is, large-grain salt for pickled vegetables) \x0d\ practices \x0d\ 1. Boil 2 bags of large sea salt in a wok. \x0d\2。 Put the eggs on the salt, and then seal all the eggs under the salt with large grains of salt. \x0d\3。 Heat the pot with high fire, then turn to low heat, cover the pot and stew for 20 minutes. \ x0d \, after 20 minutes, dig out the salt, and the eggs will not crack. \x0d\5。 Seal the eggs with salt, and then simmer for _ 10 minutes. \x0d\ Tips \x0d\ 1。 If you don't break the egg skin for another _ 10 minute, the egg noodles will be tasteless. \x0d\2。 It must be big granular sea salt, because it is big and breathable.