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Steamed eggs with matsutake mushrooms are nutritious, delicious, and easy to make. Even a novice in the kitchen can learn it. Friends who like it should quickly save it and make it! Steamed eggs with matsutake mushrooms

Ingredients: 3 eggs, 50g matsutake mushrooms, 3 grams of salt, a spoonful of light soy sauce, a spring onion, and a spoonful of sesame oil.

Production process:

1. Wash the matsutake and cut into thin slices, wash and chop the green onions and set aside;

2. Crack the eggs into a bowl and add salt 3 Gram and 1.5 times the water, mix well and filter through a strainer to form a smooth egg liquid.

3. Cover a plate with egg liquid and place it in a steamer. Bring the water to a boil and steam over medium-low heat for 5 minutes.

4. After the surface of the egg liquid has solidified, add matsutake slices, cover with a plate and steam for 5 minutes until the matsutake is cooked.

5. Take out the pan and sprinkle with chopped green onion, a spoonful of light soy sauce and a spoonful of sesame oil to taste.

Matsutake mushrooms are fleshy, fragrant and delicious, and contain protein, fat and a variety of amino acids needed by the human body. It has beneficial effects on intelligence and anti-cancer. Tips:

1. The ratio of eggs to water is 1:1.5. It is best to use warm water.

2. It is very important to sieve the stirred egg liquid. The sieved egg custard will be smoother and taste better.