Shepherd's Purse and Egg Custard

Shepherd's Purse and Egg Custard

1. Wash and blanch the shepherd's purse and chop it.

2. To make custard, in order to prevent it from sticking to the bowl wall, spread a layer of cooking oil evenly around the bowl wall.

3. Beat the eggs in, and use chopsticks in one direction to beat them evenly. Add more warm water. At this time, the warm water must be added slowly, and then slowly stirred.

4. Broccoli and carrots, cut into small pieces or slices, blanch them with boiling water to cool.

5. Cut the fresh shiitake mushrooms into slices, pour them into the egg mixture, and continue to stir again.

6. Then pour the cut shepherd's purse. . . Give it a stir.

7. Except for "Haitian Oyster Sauce", no other condiments are needed. . No matter if Nong understands or not, anyway, Allah understands. . Then close the lid. . Microwave on high heat for 1 minute. TIPS: Remember, do not close the air release valve on the lid. . After a while, when it is microwaved, it will really have a headshot. .

8. Place the blanched carrots, broccoli, and soaked black fungus on top of the egg liquid. Continue to close the lid. Microwave on high heat for 3 minutes. TIPS: Once again, please remember that the air release valve on the lid should not be closed. .

9. The nutritious, convenient and delicious microwave version of "Shepherd's Purse Egg Custard" only takes 10 minutes. That's it. . Saliva is nothing but wood. . . Roar. . Breakfast is just one word, support. . .