Wild Vegetables and Seafood Custard

Name: Wild Vegetables and Seafood Custard
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Wild vegetables; 2 pcs egg; 0.5g salt; 50g Mussels (fresh)

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

In spring, the climate is dry and people are easy to get angry. At this time, eating some wild vegetables is the best choice! Different wild vegetables have different effects. For example, amaranth can moisturize the stomach and clear away heat and toxins, shepherd's purse has the effect of nourishing the liver, and Quma has the effects of clearing heat and toxins, removing blood stasis and promoting blood circulation... This wild vegetable seafood custard is smooth and delicious. Try it too.

Ingredients

30g Wild Vegetables
2 pcs Egg
0.5g Salt
50g Mussels (fresh)

Wild Vegetables and Seafood Custard

1. Remove the roots of the Quma vegetable, wash and control the moisture

Wild Vegetables and Seafood Custard recipe

2. Cut into small pieces

3. Fresh mussels are blanched in water, and the mussel meat is taken out

4. Prepare the necessary ingredients

5. Beat the egg liquid into the bowl

6. Put in salt

7. Stir well

8. Put in mussel meat

9. Put in boiling water and stir evenly

10. Put in the koji

11. Put water in the pot, put it in an egg bowl after the water boils, and steam for 5 minutes

12. Steam it for two minutes, take it out and eat it

Tips:
The egg liquid can only be steamed after the water is boiling. Do not open the lid immediately after steaming. It should be steamed for two minutes. The egg liquid must be fully stirred. The wild vegetables can be chopped and suitable for children.