The method of steaming egg custard in rice cooker is as follows:

Ingredients: 5 eggs, boiled water, salt, sugar, sesame oil, soy sauce and monosodium glutamate.

1, beat five eggs into a bowl and beat them evenly clockwise.

2, then add salt, like the taste of soy sauce, salt can be added less.

3, add the right amount of sugar.

4. Add a little monosodium glutamate, with or without it.

5. Beat evenly clockwise again to prevent particles from steaming out and affecting the taste. ?

6, pour into the cold boiled water, pay attention, be sure to cool boiled water, otherwise the egg custard made is not delicious, add the cold boiled water bit by bit twice, while stirring. The ratio is egg 1 water 1.2. This steamed egg custard is delicious. ?

6, filter the egg foam with a sieve, the taste is not so good without filtering, it is best to filter it twice.

7. Isolate the small bubbles, and then put the eggs in the rice cooker.

8. Press the cooking button and you will jump up in less than two or three minutes. Then let it stew for five or six minutes. Press the cooking button again. ?

9. Wait for another two minutes when you jump to the heat preservation.

10, open the rice cooker, pour a little sesame oil and soy sauce into the eggs.

1 1, the rice cooker egg soup is ready.