Ingredients:
Rice: 1 cup; Carrots: 1/2; Peas: a handful; Corn kernels: a handful; Beef sausage: 1; Eggs: 2; Cooking wine: a little.
Seasonings:
Salt: appropriate amount; Ginger: 2 slices; Dark soy sauce: 1/2 tablespoon; Light soy sauce: 1/2 tablespoon; Peanut oil: 1 teaspoon.
Taste: Salty and fresh; Cooking method: Steaming; Time: Half an hour; Difficulty: Ordinary.
Detailed steps for cooking Nutritious Breakfast
Wash the Northeast rice and soak it in clean water for 15 minutes. The ratio of rice to water is about 1:1.2.
Shell the peas, cut the carrots into small cubes, add an appropriate amount of corn kernels and diced beef sausage, and set aside.
Put the soaked rice and water into a suitable container. Add the carrots, peas, corn, beef sausage, a small amount of ginger, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of light soy sauce, a few drops of vegetable oil, and mix well.
Crack two eggs into a bowl, add a pinch of salt, and a teaspoon of cooking wine. Stir well with chopsticks.
Add an appropriate amount of water to the egg mixture. The amount of water is about 1.5 times the weight of the egg mixture. For example, if two eggs weigh 100 grams, the amount of water is 150 grams.
Use a stainless steel spoon to skim off the foam on the surface. This step is very important, so that the steamed egg custard will be delicate and without pores.
Then pour the well-mixed egg mixture into small bowls. Of course, you can also use the same bowl as before.
Inject an appropriate amount of clean water into the steamer.
Place the rice plate on the lower layer of the steamer.
Place the egg bowl and corn on the upper layer of the steamer. The space is really big, even if you put so many things, there is still a lot of space left.
Cover the lid and turn the timer knob to 15 minutes. This time is for steaming the egg custard, and the rice needs to be steamed for a little longer.
Steam will come out in 10 seconds, and the speed of the steam is very fast.
After 15 minutes, remove the corn and egg custard, and continue to steam the rice for another 15 minutes.
After removing the egg custard, add a little light soy sauce and a few drops of sesame oil, and it’s ready to eat. It’s fresh, tender, and smooth, and melts in your mouth.
The steamed rice is ready to eat after mixing it up. The rice grains are distinct, chewy, and not sticky, and the taste is better than boiled rice.
Yellow corn and eggs are rich in lutein, which is good for protecting vision and preventing myopia. A nutritious breakfast that can be made in one steamer, isn’t it particularly simple? It looks good, tastes good, and is easy to make. Have you learned it?
