Stewed egg with shrimp and mushroom recipe-Chinese Food-best chinese food recipes-cooking food

Stewed egg with shrimp and mushroom

(181582 views)

I found that children like to eat stewed eggs. My daughter also liked it very much since she was a child. Maybe the stewed egg is tender, smooth, and easy to chew. So children like it. If you add some shrimp, mushrooms and other vegetables to the smooth and tender stewed egg, the color will be more attractive, the taste will be more delicious and the nutrition will be more comprehensive.

Cooking ingredients

soy sauce:moderate amount

stock (or clear water):1 bowl

cilantro:1

Cooking Steps

Step1:Wash and slice the mushrooms. Remove the sand line from the shrimps with toothpicks. Wash.

Step2:Break up the eggs. Don't use too much force. Otherwise, there will be a lot of bubbles

Step3:Add some salt to the egg mixture and stir well. Mix the two warm soup or warm water that are about 23 times of the egg.

Step4:Allow to stand for 12 minutes until the bubbles on the surface disappear. Put in mushroom slices and cover with plastic film.

Step5:Put it into a steamer with boiling water. Steam over high heat for 2 minutes and turn to medium heat.

Step6:Steam over medium heat for 3 minutes. Turn off the heat and uncover the film. Carefully put the shrimp on the surface of the egg. Cover the film. Steam over medium heat for 68 minutes and then turn off the heat and simmer for 2 minutes.

Step7:Take it out and pour a little soy sauce. Sprinkle with coriander.

Cooking tips:Tips: the proportion of egg liquid and water is 1-23, which is the best. The egg soup is too old with too little water. The taste is not good. The egg soup with too much water is too thin and not easy to coagulate; the egg liquid should not be too hard. It's good to break it up gently. Otherwise, it's easy to get too much air and produce many air bubbles. Add warm water at 40 ° C, left and right. It can't be boiled water or cold water. Pay attention to the fire. First fire, then light fire. Also according to the How much of the egg liquid controls the stewing time. Too short, not cooked. Too long, over stewed. Easy to separate the egg water. There are skills in making delicious dishes.