salted eggs

7

eggs

4

glutinous rice

15g

carrot

sausage

1

corn kernels

5g

auxiliary materials <

2. Drain the soaked glutinous rice, cut carrots and sausages into cubes, and add them to the glutinous rice together with corn kernels and stir well.

3. Then add cooking wine, soy sauce, soy sauce, oyster sauce, thirteen spices and corn oil and mix well.

4. Knock out a small mouth at one end of salted eggs and eggs, and pour out the egg whites, leaving only the yolk.

5. Pour the evenly mixed glutinous rice stuffing into the egg until it is nine minutes full.

6. This recipe just makes 11 eggs. I bought less salted eggs and added 4 eggs.

7. the eggs filled with glutinous rice are wrapped in tin foil, only one layer is enough.

8. put the eggs wrapped in tin foil in the steamer.

9. After the water is boiled by a big fire, steam it for about 2 hours by a small fire.

1. The delicious glutinous rice egg is ready. Peel off the tin foil and let it cool a little before eating.

11. It's a bit like a small zongzi, which is more delicious than zongzi.

Tips

1. The stuffing in glutinous rice egg can be put at will. Personally, I think it is better to eat more corn kernels.

2. Seasoning is also optional, so whatever seasoning you have at home is not necessarily mine. The soy sauce is used for color matching, and it is not necessary to put more or no, and it is also possible to put spiced powder instead of thirteen incense.

3. Because the salted eggs I bought were not oily, and I still had eggs, I put a little corn oil to prevent the yolk from being too dry.

4. You don't have to use salted eggs in this glutinous rice egg, you can use eggs and duck eggs.