Steamed Egg with Enoki Mushroom

Name: Steamed Egg with Enoki Mushroom
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 about 50g egg; 85g warm water; Some Enoki mushroom; Some Goose or lard; Some Chives; Some Umami Soy Sauce

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Steamed egg has always been a classic in home cooking, and it is also very popular in our family. Both men of the family love it, and basically they will not leave it. The seemingly simple steamed egg is also knowledgeable to make. One is the best warm water in the egg; the second is the amount of water added; the third is the best sieve of the egg liquid; the fourth is the size of the steam. Pay attention to these details, and a bowl of soft steamed egg will be waiting for you on the table.
Today I added some enoki mushrooms to the steamed egg, which matches well with the steamed egg, and it also makes the steamed egg richer.
Ordinary happiness is the most classic, just like this ordinary delicacy. "

Ingredients

1 about 50g Egg
85g Warm Water
Some Enoki Mushroom
Some Goose Or Lard
Some Chives
Some Umami Soy Sauce

Steamed Egg with Enoki Mushroom

1. Beat the eggs with a little salt. I am one, exactly 50 grams. Don't add too much salt, as long as it has a little salty taste, because light soy sauce will be added later.

2. Add about 85 grams of warm water and beat well. The amount of water added is more than 1.5 times that of egg liquid.

3. Sift the egg liquid again.

4. After the water is boiled, serve in a pot and steam over a medium to small heat.

5. Prepare enoki mushrooms, chives, and goose fat (or lard). Salad oil will taste less delicious.

6. Steam until the surface becomes hard, put on enoki mushrooms and steam for 3 or 4 minutes.

7. Add two teaspoons of umami soy sauce, add lard, sprinkle with chives and simmer for a minute or not. Serve hot.

8. Finished product

Tips:
1. If the water added is warm water.
2. The amount of water is slightly more than 1.5 times that of the egg liquid, which is relatively tender.
3. Sift the egg liquid again.
4. Use medium and small fire.
5. Use lard (goose oil is better), salad oil is slightly inferior.