Crab and mushroom egg soup
Introduction:
"This is also our family's private practice. We can't help cooking and eating crab during the Mid Autumn Festival. It's very beautiful, O (∩)_ ∩) O ha ha ~ ~ "
Production steps:
Step 1: 4 hairy crabs, 2 eggs, about 120g, a small spoon of salt, 240g warm water, more than 10 wolfberry seeds and 2 wild mushrooms.
Step 2: brush the crabs with a toothbrush and steam them in a steamer for 20 minutes.
Step 3: steam the crab, open the lid, eat the crab legs and meat first, leave the crab shell and crab roe for standby; soak wild mushrooms and medlar for use.
Step 4: egg + water + wild mushroom powder + salt, stir evenly in one direction.
Step 5: pour the egg mixture into the crab shell and cover the yolk.
Step 6: take the plastic wrap and wrap it around the plate.
Step 7: steam for 8 minutes.
Step 8: take out, uncover the preservative film, put Lycium barbarum fruit while it is hot, and then steam with the preservative film for 1 minute.
Step 9: set the plate and eat it while it's hot.
Materials required:
Hairy crabs: 4
Eggs: 2, about 120g
Warm water: 240g
Wolfberry: more than 10 pieces
Wild mushroom: 2
Salt: one teaspoon
Note: 1, choose a larger female crab, to cover the kind of fat, yellow enough Oh, 2, slippery egg soup of eggs and water ratio basically follow the principle of 1:2, with warm water more slippery tender 3, cover the safety film is to prevent water vapor immersion affect the taste of egg soup, don't omit oh
Production difficulty: ordinary
Process: steaming
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Xie Huang Shan Gu Hua Dan Geng
Crab and mushroom egg soup
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