Mushroom Steamed Egg
Overview
Eggs mainly contain ovalbumin and ovalbumin, and the human body’s absorption rate of egg protein can be as high as 98%. Egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very helpful in improving the function of the nervous system. Therefore, eggs are a better brain food. Eggs are amazing. They can be used to make pastries, boiled or fried. My favorite way to eat them is to steam them. Steamed egg with mushrooms, a family-style steamed vegetable, tender and smooth.
Tags
Ingredients
Steps
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Boil water, add washed and decapitated shiitake mushrooms, blanch them; take them out, squeeze out the water, and cut into thin slices; PS do not throw away the mushroom boiling water, it will be used to steam eggs later;
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Beat the eggs into a glass bowl (cannot use stainless steel, as it will turn black) and mix well, add salt, add the water in which the mushrooms were cooked, and mix well; PS: The ratio of water to eggs is 2:1, and the water temperature is 30 degrees.
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Pour the mixed egg liquid through the filter into the steaming bowl; use the PS filter to remove egg bubbles and impurities to make the steamed eggs smoother. Egg steaming equipment cannot be made of stainless steel.
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Cool the thinly sliced mushrooms, add them to the egg mixture, and wrap them in plastic wrap; PS: Wrap them in plastic wrap and let the steam drip into the eggs;
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Pour an appropriate amount of water into the steamer, bring to a boil, add the steamed egg bowl, turn to medium heat, and steam for about 8-10 minutes. PS: Use a water rack to separate the water in the steaming bowl. The steaming time depends on the size of the fire.
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Turn off the heat, tear off the plastic wrap while it is still hot, add green onions, drizzle with olive oil and steamed fish soy sauce, and eat immediately.
