Glutinous rice eggs

Overview

This snack is very popular recently. It has a very unique shape and delicious MSG. Come and make it.

Wash the glutinous rice and soak it for 5 hours or overnight.
Salted eggs are ready.
The sausage is raw and does not need to be cooked.
Soak the mushrooms in water until soft.
When freezing, boil the vegetable pieces in boiling water until thoroughly cooked. If there are no frozen vegetables, you can use fresh ones or leave them alone.
Cut the sausage into dices and add the chopped mushrooms to the diced vegetables.
Add glutinous rice, sesame oil and soy sauce.
Take a salted egg, poke a hole with the tip of a pair of scissors, and then use the rotating scissors to make an opening. I didn’t take a picture of this part, please forgive me. Pour out the egg whites, but don't pour out the egg yolks. Use a small spoon to pour the glutinous rice into the eggs, filling only about eight percent full.
Boil water in a pot and put the egg into the steamer. Remember, the egg mouth should be facing up. If it cannot stand up, you can use a small teacup to stand it up. Pour a little water (cold water) into the egg mouth. The purpose of adding water is to prevent the glutinous rice in the egg from drying out. Steamed and ready to eat.