Golden Brick Steamed Eggs with Carrots

Steps

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1. 1
   Peel the carrot and cut into thin strips. Chop the black fungus into small pieces. Place a heat-resistant rack and plate in the rice cooker, then add the carrot strips and fungus. Add a moderate amount of water and steam until the cooker switches off, then let it sit for 10 minutes. Remove and let cool.
   ▶ ≈0:38
2. 2
   Crack the 4 eggs individually into a bowl to check quality. Add 1 teaspoon of salt, 1 teaspoon of white pepper powder, and half a tablespoon of rice wine. Whisk the eggs until smooth, then gently fold in the steamed carrot strips and fungus.
   ▶ ≈1:31
3. 3
   Prepare parchment paper and lightly dampen it to prevent it from drying out and shrinking. Line a square shallow baking dish with it. Pour the egg mixture in, then scatter green onion pieces or frozen edamame over the top for color and nutrition. Trim excess parchment paper around the edges.
   ▶ ≈2:11
4. 4
   Place a heat-resistant rack in the rice cooker and add about 60 ml of water. Set the square dish with the egg mixture on the rack and cover the cooker. Once the cooker switches off, let it steam undisturbed for 10 more minutes before opening.
   ▶ ≈2:52
5. 5
   Remove the steamed egg from the cooker and carefully unmold it. Once completely cooled, cut it into cube-shaped pieces. Serve with scallop-garlic sauce on the side according to taste.
   ▶ ≈3:10