Steamed large bowl of egg soup in rice cooker

Eggs, also known as chicken eggs and chicken eggs, are eggs produced by hens. They have a hard shell outside and air chambers, egg whites and yolks inside. Rich in cholesterol and nutrients, an egg weighs about 50g and contains 7g protein. The amino acid ratio of egg protein is very suitable for human physiological needs and easy to be absorbed by the body. The utilization rate is as high as 98%, and the nutritional value is very high. It is one of the foods that human beings often eat.There is no obvious difference in nutritional value between native eggs and ordinary eggs.Chinese nameeggForeign language nameegggroup

Main Ingredients

• egg 3

Auxiliary Ingredients

• red pepper few
• chopped green onion few
• Thirteen spices few
• salt A moderate amount of
• Soybean oil appropriate amount

The egg soup must be put into the steamer after the rice in the rice cooker is added. The time can be set flexibly according to the power of the rice cooker and the amount of rice. Due to the slow heating function of the electric rice cooker, the egg soup bowl will not be steamed without a cover and fresh-keeping film.