1. Prepare 3 eggs and dry some mushrooms. (In fact, there is not much need for stewed egg mushrooms, a few are enough, because dinner needs other dishes, so it is more soaked)
2, dried shiitake mushrooms with water.
Dry shiitake mushrooms after soaking, wash and cut into small pieces. .
3, three eggs in the bowl, add a little salt, oil. Beat the eggs and mix well. Don't use too much force. Add two to three times more warm water to the eggs. Stir well.
4. Cover the plastic wrap and poke some holes with a toothpick.
5. After the steamer has boiled water, place the bowl in the pot. Steam for 2 minutes on high heat, and after 3 minutes of medium heat, uncover the plastic wrap (preferably use chopsticks to pick up the plastic wrap and be careful with hot hands). Put in the mushrooms Ding and Cong (this time only put onions, because it will turn yellow when it is released early). Simmer for 5 to 6 minutes in small to medium heat. Turn off the fire and squat.
6, the stewed egg is finished. . . Super tender!
7, the end of the pot. . . Tender:)
8, because my taste is too light, the salt did not put a lot. . My mom tasted a little more, so I put some soy sauce. . . (Everyone adjusts the amount of salt according to their own taste)
The mushrooms are evenly spread on the egg surface. Dry shiitake mushrooms are used because they feel fresh and taste less. Super tender