Steamed egg custard with wild morels

Cooking Instructions

1. Add a pinch of salt to the minced eggs, stir a few more times, beat completely, and then add 1:1.5 water (that is, egg 1, water 1.5) and continue to stir well.

   

2. Strain the egg wash to strain the foam out.

   

3. Cover with plastic wrap and prick a few holes with a toothpick to prevent the steamed water from dripping on the steamed custard and affecting the appearance. Another key is that after the egg custard is steamed with plastic wrap, it is very smooth and tender, melts in the mouth, and has a good taste.

   

4. Time into the pot, cover the pot, and steam over medium-low heat.

   

5. Soak the morels in advance, rinse them several times to rinse the sand completely. The wild morels I bought, with very little sand, soaked well, rinsed a few times, squeezed dry and set aside.

   

6. After the egg custard is steamed for about 15 minutes, open the lid, lift the plastic wrap, and gently prick it with chopsticks, and the surface of the unborn egg liquid is steamed. You can also shake the plate, if the custard is very elastic when it shakes back and forth like jelly, and there is no egg liquid flowing out, it means that the custard has been steamed and very tender. When the egg mixture is solid, stack the morels on the surface of the egg custard in turn, cover the pot and simmer for 2-3 minutes, then turn off the heat. After gassing, change to low heat.

   

7. Remove from heat and sprinkle with a little chopped green onion, sesame oil and 2 teaspoons of light soy sauce.

   

8. Live to perfection

   

9. Dig a spoonful, moist and tender, the taste is like an egg version of tender tofu, morel mushroom strength Q, mushroom-flavored egg custard with wild mushrooms, haha, satisfied. It's still quite happy to get the child's praise!