When the rice cooker automatically jumps from the cooking state to the heat preservation state, just prepare the eggs to be steamed and put the bowl into the rice cooker. Just wash the bowl and put it directly on the rice in the pot. It should be noted here that we must wait until the pot jumps to the heat preservation state before steaming the eggs, and wait until the heat preservation state lasts for a period of time, which is our normal cooking time.

The ratio of eggs is about 1: 2, that is, one part of egg liquid and two parts of water can be steamed with sparerib soup, fish soup and broth.

1. Raw materials:

Ingredients: 300 grams of eggs.

Seasoning: salt 2g monosodium glutamate 1g soy sauce 1g shallot 15g each.

2. Production method:

2. 1, break the eggs in a small pot, add a little salt and monosodium glutamate, and beat well with chopsticks.

2.2, and then add water, while using chopsticks to continue stirring (water is preferably overnight hot water or warm water, add as much water as you want, you can fill the small basin).

2.3, be sure to stir well, and then use a small spoon to skim off the floating foam.

2.4, you can cut some chopped green onion and sprinkle it on it, or you can keep it and steam it on the pot.

2.5. Add soy sauce and sesame oil after cooking, and you can enjoy it.

2.6. If you are afraid of overcooking, you'd better buckle a plate on the small basin. There will be no beehives.