Tremella Custard Custard

Name: Tremella Custard Custard
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 egg; 100g Lean meat; 800ml Shimizu; 20g Shiitake Mushrooms; 100g Horseshoe powder; 30g Tremella; 1 teaspoon oil; 2 tsp Sugar; 2 tsp salt; 2 tsp Soy flour; a little Soy sauce; Some chopped green onion; Some pepper

by Q pig baby

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The fish maw is finished, and the only soup cooked today is white fungus and shiitake mushrooms.
Even so, but the taste is not bad, this soup is very good to eat in summer.
I like the thickness of the soup, the smooth taste, and a strong sense of happiness when eating~
Husband also likes to eat~

Tremella Custard Custard

1. The white fungus is soaked and moistened and chopped, and the shiitake mushrooms are moistened and sliced

2. Add oil to the pan, add white fungus and shiitake mushrooms, and stir fry

3. Add 800ml water

4. Cover the pot, high heat, and boil

5. After the lean meat is sliced, season with appropriate amount of oil, salt, sugar, soy sauce and soy flour

6. Pour out 100 grams of horseshoe flour

7. Add a proper amount of water to open the horseshoe powder slurry

8. After the water in the pot is boiled, add the meat slices

9. Add the horseshoe flour paste and stir gently

10. Beat an egg in a bowl, add a little soy sauce, and break the egg

11. While stirring the custard, add the whole egg mixture

12. Add some salt to taste

13. According to personal taste, add pepper

14. Finally add chopped green onion to finish

15. A delicious bowl of white fungus soup served

Tips:
1. Tremella and mushrooms need to be soaked in advance to grow bigger.
2. When adding the eggs, stir while adding it to make the eggs.
3. The pepper can be added when it is ready to eat. It tastes good.
4. Add a little soy sauce to the eggs and break them up to make the frangipani darker and more beautiful.