cooked and shell, cut into half or diced or wedges), mushroom x 5
till tender and diced, the water that soaked mushroom keep aside), corns x
rice x 1 cup, olive oil x 1 tbsp.
rice cooker to slow cook the rice that washed with right amount of hot water, corns and soaked mushroom water for 1 and half hours. (If do not like the congee too soft, can choose to cook for 1 hour enough.)
up 1 tbsp of olive oil to sauté diced mushroom till fragrant, pour into the rice cooker to continue cook with rice and corn.
congee is done cooked, season in salt and stirring well, add in salted eggs while served.
Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula. I like the combination of an in between not so sweet and savoury taste, crumbly texture together with a slight hint of salted egg aroma
The method here is slightly different, I have used pure salted egg yolk powder instead and it's really convenient to use as there is no need to wash away the thick layer of salted charcoal paste, no need to separate the egg yolk and egg white, no need to steam or mashed the cooked egg yolks
Have you tried baking with my Easy Salted Egg Yolk Cookies recipes which I shared two weeks ago. It's health benefits include helping with digestion, protecting our liver from damage, maintaining blood sugar level, accelerating hair growth etc
Brush the cookies with egg yolk wash and sprinkle on some sesame seeds. Salted Egg Yolk Cookies. Ingredients180 gm butter，room temperature80 gm caster sugar4 salted egg yolks, steamed for 5 mins and mashed while still hot250 gm plain flour25 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle. Sift the flour, cornflour and baking powder2. Wrap with cling wrap and chill in the fridge for about 30 mins. In between 2 sheets of plastic, roll out dough to 5 mm thick and cut out the cookies with cookie cutters