[sichuan] Instant Noodle Steamed Custard

Name: [sichuan] Instant Noodle Steamed Custard
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cook instant noodles; 1 piece egg; 5 slices Aquatic Mushroom; 80g water; Some chopped green onion; Some salt; Some pepper

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Combine the remaining instant noodles with eggs again. Imagine that you can steam a tender and smooth egg custard with instant noodles.
The cooked instant noodles are mixed with the egg liquid and left for a period of time to allow the noodles to fully absorb the egg juice and become moisturized. The seasoning is arbitrary, what you have, what you love.
There is no technical content, the problem is only the ratio. The steamed instant noodle and egg custard is much worse than expected. There are too many instant noodles and too few eggs. It looks full of noodles, and eggs have become a supporting role. Steamed egg custard looks more like steamed egg cake. Or many add an egg, you can see the instant noodles winding around in the custard pond, but there seems to be too many eggs. For one person, this quiche is enough. . . . "

Ingredients

100g Cook Instant Noodles
1 piece Egg
5 slices Aquatic Mushroom
80g Water
Some Chopped Green Onion
Some Salt
Some Pepper

[sichuan] Instant Noodle Steamed Custard

1. Ingredients: 100 grams of boiled instant noodles, 1 egg, 5 slices of water-fat mushrooms, 80 grams of water, appropriate amount of green onion, appropriate amount of salt, appropriate amount of pepper

[sichuan] Instant Noodle Steamed Custard recipe

2. Finely chop water-fat mushrooms and set aside.

3. Beat the eggs with salt.

4. Add water and stir well.

5. Pour the instant noodles and break up.

6. Pour the mushrooms.

7. Stir evenly, cover with plastic wrap, and let stand for more than half an hour.

8. After the instant noodles are full of the soup, add the chopped green onion and pepper, and stir well.

9. Pour into a container,

10. Cover with plastic wrap,

11. Put it in a pot of boiling water and steam on low heat for about 20 minutes.

12. Cooked out of the pot.

13. Sprinkle chopped green onion on the surface. Serve hot.

Tips:
An extra egg will look more like custard.
The steaming time needs to be adjusted according to the size and thickness of the custard.
Each seasoning can be adjusted at will according to your own taste.