Egg Custard~scallop Agaricus Steamed Egg
1.
The ingredients are ready to be washed, 3 eggs, 4 Agaricus blazei and 20 grams of scallops.
2.
Scallops are 20 grams, soak for 15 minutes, and chop into fine pieces.
3.
4 Agaricus blazei, soak for 30 minutes, cut into silk.
4.
The egg to water ratio is the first step to success. The normal ratio is 1:1.5. If you want to be more tender and smooth, add a little more water (warm water), pour the warm water into the eggs, stir with a whisk, and then remove the foam. The reason for using an egg beater is that the chopsticks can't be beaten at all, but the egg liquid beaten by the egg beater is more delicate and even (use a small sieve twice to remove bubbles).
5.
Pour the chopped scallops, shredded matsutake, and a little salt into the egg liquid and stir a little.
6.
Cover the egg bowl with plastic wrap, and pierce a few small holes in the plastic wrap with a toothpick. Water vapor will not remain in the egg liquid, nor will it affect the exhaust.
7.
After the water is boiled, place on medium heat and steam for 10 minutes.
8.
Sprinkle with chopped green onion, sesame oil, and a teaspoon of soy sauce, and you can eat it.
9.
Finished picture.
Tips:
1. The scallop itself has a salty taste, so remember not to put too much salt when adding salt.
2. Steam eggs in boiling water, do not steam eggs in cold water! ! ! ! Pay attention to the above small details, the steamed eggs are especially smooth! ! !
3. A portion of egg custard, without a lot of ingredients and seasoning, can make a fragrant and smooth taste. And it is rich in protein, very healthy~
4. But to make such a delicious egg custard, some tricks are still needed.