Matsutake and Steamed Egg

Name: Matsutake and Steamed Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 50g Fresh Matsutake; 1 tablespoon olive oil; a little salt; 1 tablespoon Cooking Wine; a little Crushed black pepper; a little Rose salt; a little chopped green onion

by Mother Maizi

5.0 (1)

Favorite

8

Difficulty

Easy

Time

20m

Serving

2

Half of the fresh matsutake I bought was used for steaming chicken, and the other half was fried and served with steamed eggs. Matsutake has a very strong fragrance, and the taste is like abalone. It is fresh and delicious. It is cooked in the simplest way and reflects the minimalist taste. "

Ingredients

2 pcs Egg

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50g Fresh Matsutake
1 tablespoon Olive Oil
a little Salt

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1 tablespoon Cooking Wine

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a little Crushed Black Pepper
a little Rose Salt
a little Chopped Green Onion

Matsutake and Steamed Egg

1. Wash and slice fresh matsutake mushrooms.

2. Put a little olive oil in the pot and fry the matsutake slices.

3. Sprinkle a little rose salt.

4. Turn it over and continue frying.

5. Sprinkle with crushed black pepper.

6. Add some salt and cooking wine after the eggs are broken up, add an appropriate amount of water according to the ratio of egg liquid to water 1:2, and filter.

7. Cover with plastic wrap and place it on the steaming rack of the rice cooker. When you put it in, the water for cooking the rice has already boiled.

8. After steaming for about 10 minutes, the egg custard is very smooth. Take it out.

9. Arrange the fried matsutake slices on the custard, and sprinkle a little chopped green onion.

Tips:
There is a butterfried matsutake on the Internet. I tried to fry a slice. The butter tastes too fragrant. It covers all the matsutake. It is really not recommended.