Steamed eggs with Tricholoma matsutake are nutritious, delicious and simple to make. Everyone in the kitchen can learn, and friends who like it should collect it quickly!

Steamed egg with Tricholoma matsutake Ingredients: 3 eggs, 50g Tricholoma matsutake, 3g salt, a spoonful of soy sauce, one onion and a spoonful of sesame oil.

Production process:

1. Wash Tricholoma matsutake and cut into thin slices. Wash the onion and cut the chopped green onion for later use.

2. Beat the eggs into a bowl, add 3g of salt and 1.5 times of water, stir evenly, and then filter with a sieve to form a smooth egg liquid.

3. Cover the egg liquid with a plate and put it in the steamer. After the water boils, steam for 5 minutes.

4. After the surface of the egg liquid is solidified, put in pieces of Tricholoma matsutake, cover the plate and steam for 5 minutes until the Tricholoma matsutake is cooked.

5. Sprinkle chopped green onion, take a spoonful of soy sauce and add a spoonful of sesame oil to taste.

Tricholoma matsutake is delicious, fragrant and delicious, and contains protein, fat and various amino acids needed by human body. Has effects in strengthening body constitution, benefiting stomach and intestines, relieving pain, regulating qi, resolving phlegm, invigorating essence, tonifying kidney, strengthening brain, improving intelligence, and resisting cancer.

Tip: 1, the ratio of eggs to water is 1: 1.5, and warm water is the best.

2. It is very important to sift the stirred egg liquid. The screened custard is smoother and tastes better.