Apricot Mushroom Egg Box

Name: Apricot Mushroom Egg Box
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Eryngii; Some Yeast (dough); 1 piece egg; Some shallot; Some parsley; Some salt; Some sesame oil; Some Fresh Chicken Sauce

by A Apple Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

This cake is also made to add freshness to my children. My mother used it to make dumplings with eryngii mushrooms, but it was served with meat. The kids don’t eat meat, so I tried to mix it with eggs to make a vegetarian filling. The kid tasted it, but didn't find out what the filling was, but said it was delicious. It seems that this time I succeeded again. I have another magic weapon to deal with the picky eaters, haha. "

Ingredients

200g Eryngii
Some Yeast (dough)
1 piece Egg

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Some Shallot

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Some Parsley
Some Salt

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Some Sesame Oil

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Some Fresh Chicken Sauce

Apricot Mushroom Egg Box

1. Prepare the yeast dough.

2. Prepare eryngii eggs and green onions.

3. Tear the eryngii mushrooms into long strips and blanch them in a pot to soften them.

4. Squeeze the water after removing it.

5. Chop into thick ends.

6. Fry the eggs and let cool.

7. Finely chop green onions and finely chop coriander.

8. Add appropriate amount of salt, oil, sesame oil, and fresh chicken juice to eryngii mushrooms, eggs, coriander and shallots, and mix thoroughly for later use.