Steamed Matsutake with Spinach and Egg | Beef Wa Matsutake Recipe

Name: Steamed Matsutake with Spinach and Egg | Beef Wa Matsutake Recipe
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 (Beef Wa) Freeze-dried Matsutake Mushroom; 2 pieces egg; Some spinach; Some salt

by Beef wa matsutake

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Beef wa matsutake recipe, sharing various ways to eat matsutake.

Ingredients

1 (beef Wa) Freeze-dried Matsutake Mushroom
2 pieces Egg
Some Spinach
Some Salt

Steamed Matsutake with Spinach and Egg | Beef Wa Matsutake Recipe

1. Put the freeze-dried Matsutake mushrooms in clean water to wake up for 30 seconds, and set aside.

Steamed Matsutake with Spinach and Egg | Beef Wa Matsutake Recipe recipe

2. Break up the eggs and set aside.

3. Wash the spinach, mash the juice with a blender, and set aside.

4. Mix the egg liquid and spinach juice, add appropriate amount of salt, mix well, cover the mouth of the bowl with plastic wrap, poke a few holes with a toothpick, and steam for 10 minutes.

5. Add the awake (beef wa) freeze-dried Matsutake mushroom and steam for 3 minutes, then enjoy.

Tips:
1. Spinach contains high oxalic acid, so it can be blanched first and then mashed.

2. Use plastic wrap to cover the mouth of the bowl to prevent water vapor from falling into the bowl after condensing into water during the cooking process, which will affect the taste.