My family's favorite food is glutinous rice egg. I didn't make it myself before, but I bought it from outside every time. An egg costs five to 8 yuan. I made it myself once, and my family said it was better than what I bought, mainly because there were more leftovers. I did a lot today, and I'm going to share it with my relatives and friends. Before, there was a habit of sending zongzi to each other at home. When I was pushing in glutinous rice egg, I really cheered. Moreover, the composition is diverse and the meaning is good, which is especially suitable for giving away. Five Blessingg Golden Egg Ingredients: glutinous rice, Cantonese sausage, mushrooms, corn, carrots, green beans, soy sauce, soy sauce, oyster sauce and sesame oil. Practice: 1. Wash the glutinous rice in advance, soak it for one night and wash it again the next day. The state of being easily crushed by hands. Such glutinous rice is easier to steam and steam. 2. Choose raw salted duck eggs, first wash away the mud outside, then tap on the small head with scissors, cut out a hole the size of a dime, pour out the egg white, leave the yolk, and clean it with clear water to avoid residual egg white. Pour it on the strainer and control the water and egg whites for later use. 3. Prepare the following side dishes, cut the mushrooms into small dices and stir-fry them in the oil pan. The mushrooms have no earthy smell. Carrots and sausages should also be fried in advance. Mung beans are cooked in advance. 4. Mix glutinous rice with side dishes, add soy sauce, soy sauce, oyster sauce and sesame oil to taste, without salt, because salted egg yolk and soy sauce are salty. 5. Put the prepared materials into the eggshell, and then add clear water until the water and rice are uniform. Wrap the whole duck egg in tin foil to avoid rice running out when steaming. 6. Put it in a rice cooker and add half a duck egg. Choose nutrition steaming mode to heat, my pot takes about 40 minutes. After 40 minutes, add water and steam for 40 minutes to make glutinous rice egg completely soft and waxy. After steaming, eat it hot or cold. If you can't eat it, keep it in the refrigerator with tin foil. It can be preserved for a long time and can be steamed again when eating.