Matsutake and Egg Custard with Seasonal Vegetables | Beef Wa Matsutake Recipe

Name: Matsutake and Egg Custard with Seasonal Vegetables | Beef Wa Matsutake Recipe
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 (Beef Wa) Freeze-dried Matsutake Mushroom; 2 pieces egg; Some Cucumber; Some Seaweed; Some salt

by Beef wa matsutake

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Beef wa matsutake recipe, sharing various ways to eat matsutake.

Ingredients

1 (beef Wa) Freeze-dried Matsutake Mushroom
2 pieces Egg
Some Cucumber
Some Seaweed
Some Salt

Matsutake and Egg Custard with Seasonal Vegetables | Beef Wa Matsutake Recipe

1. Put the freeze-dried Matsutake mushrooms in clean water to wake up for 30 seconds, and set aside.

Matsutake and Egg Custard with Seasonal Vegetables | Beef Wa Matsutake Recipe recipe

2. Break up the eggs and set aside.

3. Wash the cucumber, mash the juice with a blender, and set aside.

4. Tear the seaweed into small pieces and set aside.

5. Mix the egg liquid and cucumber juice, add appropriate amount of salt, mix well, cover the mouth of the bowl with plastic wrap, poke a few holes with a toothpick, and steam for 10 minutes in a steamer.

6. Add the awake (beef wa) freeze-dried Matsutake mushroom and steam for 3 minutes, sprinkle with seaweed, and enjoy.

Tips:
1. You can freely match and choose other vegetables, and spinach juice is more effective.

2. Use plastic wrap to cover the mouth of the bowl to prevent water vapor from falling into the bowl after condensing into water during the cooking process, which will affect the taste.