2. Accessories: appropriate amount of cooking wine, corn kernels (yellow and dry) 100g, pine nuts, cucumber 100g, cabbage 100g, 50g of ham and eggs 1 piece.

3. Practice:

(1) Prepare dried bean curd, ham, cabbage, corn kernels, pine nuts, mushroom, glutinous rice and cucumber.

(2) The glutinous rice is soaked in water one day earlier.

(3) Drain for later use.

(4) Spread the glutinous rice under the gauze, code the mushroom on it, and steam it in a steamer for half an hour.

(5) Add oil to the hot pot and saute the diced dried beans and pine nuts.

(6) Add corn and diced cucumber and saute.

(7) adding a proper amount of fine salt.

(8) Take out the steamed glutinous rice mushrooms.

(9) Add stains to the hot pot and saute the mushrooms.

(10) Add an egg to the glutinous rice.

(1 1) Stir-fry the rice with eggs.

(12) Add shredded cabbage and pre-fried corn and cucumber.

(13) Add a proper amount of cooking wine, stir-fry until it tastes even, and then turn off the heat.

(14) A plate of salty eight-treasure rice is finished.