Stewed eggs with wild mushrooms(ye sheng hong gu dun dan )

Stewed eggs with wild mushrooms

Introduction:

It has the reputation of "king of mushrooms" and is a good natural nutrient. Its flavor is unique, fragrant and refreshing. Its taste is more delicious than any mushroom. It contains many kinds of amino acids and other ingredients necessary for human beings. It has the functions of Nourishing Yin, tonifying kidney, moistening lung, promoting blood circulation, strengthening brain and nourishing face. It can be used frequently to strengthen the body and prolong life. "

Production steps:

Step 1: beat the eggs, add appropriate amount of salt, chopped red mushrooms, put in cold or warm bubble, pour into the beaten eggs, put in minced meat, stir, and then put in appropriate water to mix well.

Step 2: steam for about 10 minutes, wait patiently, after steaming, scatter some scallion, drop some tea oil, OK!

Step 3: eat at the table

Materials required:

Eggs: 3

Minced meat: 20g

Red mushroom: 2

Salt: right amount

Tea oil: 2-3 drops

Note: you are not unfamiliar with steamed egg soup. When I was a child, my favorite egg soup was one of them. But it's not as easy to make a good egg soup. The ratio of egg to water, the time of steaming, and the amount of salt are particularly important. This is to share the experience of steamed egg soup. The ratio of egg to water is basically between 1:5 and 1:7 Good. Secondly, the temperature of the water should not be too high. If the temperature is too high, the egg will bloom. If the temperature is too low, the egg soup will be steamed for too long, which will affect its taste. Generally, the mixture of cold water and boiling water is put in the ratio of 1:2. When putting salt, you should pay attention to the degree. Too little egg soup is not easy to coagulate, and too much egg soup will make it too hard. This needs to be tested several times. The steaming time should not be too long, otherwise the egg soup is easy to bubble and empty This kind of egg soup is a failure. Try to put less monosodium glutamate in steamed egg soup, which will not affect the flavor of the egg itself. A few drops of edible oil can make your steamed egg soup more tender and smooth.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Ye Sheng Hong Gu Dun Dan