Rice cooker nutritious egg cake
Overview
I don’t have a non-stick pan or an electric pan at home, so I usually use a wok to pan pancakes that tend to burn, become shapeless, and stick to the bottom. I finally thought of using the non-stick layer of a rice cooker to try making a nutritious omelette without oily fumes. Unexpectedly, I succeeded in just one try. Tasty and delicious!
Tags
Ingredients
Steps
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Mix the flour with water into a paste, beat the eggs and add them to the batter, and mix the egg paste evenly. Shred the lettuce leaves and cut the sausage into dices, add them to the egg batter, add an appropriate amount of salt and mix evenly.
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Grease the rice cooker with oil and press the steam rice button to preheat (there should be no water in the pot). The rice cooker will automatically trip in about 2-3 minutes
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After the rice cooker is preheated, spoon in a tablespoon of egg batter (if you like it thicker, you can add more egg batter. I like it thin, so just cover the bottom of the rice cooker with the egg batter. This way, the egg cake will be fragrant and thin), cover the pot and press the steam rice button.
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The rice cooker will automatically trip in less than 2 minutes. At this time, you can flip the egg cake over and steam the other side. You have to be careful with this flipping action. The inner wall of the rice cooker can easily burn your hands due to high temperatures. (The once-steamed egg cake will be slightly golden. If you like it crispy and delicious, you can not turn it over first. After the temperature of the rice cooker has dropped a little, press the steam button one more time to bake the bottom side again and then turn it over.)
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Once both sides are steamed, it’s time to serve! O(∩_∩)O Haha~ No oil smoke, nutritious and delicious!
