Steamed Eggs with White Ginseng Fungus

Name: Steamed Eggs with White Ginseng Fungus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 1 White ginseng fungus; 2g Wolfberry; 1/2 tablespoon Soy sauce; Some salt; Some oil

by Beans

4.9 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

2

White ginseng fungus is rich in nutrients and has a delicate flavor. In Yunnan, white ginseng mushrooms are often stewed with eggs or fried with meat, which is delicious and refreshing. "

Ingredients

3 pcs Egg

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1 White Ginseng Fungus
2g Wolfberry
1/2 tablespoon Soy Sauce

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Some Salt

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Some Oil

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Steamed Eggs with White Ginseng Fungus

1. Prepare the materials.

2. Wash the white ginseng fungus and tear off small pieces by hand.

3. White ginseng fungus blanched water.

4. Drain and put in a bowl after removing it.

5. Beat the eggs, add clean water according to the egg water 1:1.5, add a little salt, stir and filter.

6. Pour the egg liquid into the bowl of white ginseng fungus, wash the wolfberry and sprinkle on it, let it stand or directly poke the foam.

7. Cover with plastic wrap, poke small holes with toothpicks, and steam for 13 minutes in the steamer. The steaming time is adjusted according to the amount of container and egg.