Steamed Eggs with Mushrooms

Name: Steamed Eggs with Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 box Crab Mushroom; 3 egg; 1/2 box White jade mushroom; 2 tablespoons Very Fresh Soy Sauce; 1/2 spoon Sesame sesame oil; Equal to egg pure water

by Cooking woman snacks

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Qi doesn’t like food very much, and I don’t like to eat all kinds of dishes, so I often make dumplings or vegetable meat wontons for her, so that she can eat as many vegetables as possible. Therefore, I also prefer to make pizza or vegetable cakes. , Can add more vegetables for her to eat. I haven't eaten steamed eggs for a long time. I asked for steamed eggs for breakfast. I added some mushrooms and steamed them. After steaming, I added some savory soy sauce and sesame oil. It tasted very good, tender, smooth and fragrant. Three eggs, plus a handful of mushrooms, steamed out a large bowl, all eaten by her.

Ingredients

1/2 box Crab Mushroom
3 Egg
1/2 box White Jade Mushroom
2 tablespoons Very Fresh Soy Sauce
1/2 spoon Sesame Sesame Oil
Equal to egg Pure Water

Steamed Eggs with Mushrooms

1. Blanch the mushrooms first, then remove and drain for later use

2. Beat the eggs into a bowl, add the same amount or two-thirds of the amount of pure water, a little salt, and beat

3. Add the blanched and drained mushrooms to the egg mixture, leaving a portion of the egg to be steamed, and then sprinkle it on the surface

4. After the egg mixture is beaten, cover or wrap it on the steamer, and when the egg is half-solidified, sprinkle the remaining mushrooms in. Three eggs like this, steam for no more than fifteen minutes, and leave for ten minutes first. Open the lid and shake the bowl. If the middle egg liquid is slightly soft, turn off the heat and cover it until it is cooked. If the middle egg liquid shakes severely, steam for another five minutes, and pour light soy sauce and sesame oil after it is out of the pot.