Recipe: Matsutake egg yo

Home Cooking Recipe: Matsutake egg yo

Notes:

Received a box of fresh Yunnan pine mushrooms in the first grade ~ good ingredients do not need too much processing, simply a single egg 羹 is delicious to not (o ^ ^ o) should pay attention to the cleaning of pine mushrooms, see tips ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Out of the box - full of fresh and delicious (o^^o)

    Out of the box - full of fresh and delicious (o^^o)

  2. Home Cooking Recipe: Use a bamboo knife to gently scrape the dirt and impurities on the surface of the pine mushroom

    Use a bamboo knife to gently scrape the dirt and impurities on the surface of the pine mushroom

  3. Home Cooking Recipe: Slice, don't be too thin, just about 3mm. It is best to use bamboo knives or ceramic knives for cutting pine mushrooms, otherwise the velvet scent of pine scent will be bad (o^^o)

    Slice, don't be too thin, just about 3mm. It is best to use bamboo knives or ceramic knives for cutting pine mushrooms, otherwise the velvet scent of pine scent will be bad (o^^o)

  4. The grass eggs were stirred evenly with warm water 1:1.5, and the foam was filtered off. If it is a refrigerated egg, take it out of the refrigerator and return it to the temperature before use. The practice of egg yolk pokes here: https://www.xiachufang.com/recipe/100007462/

  5. Pour into a container, put in a piece of pine mushroom, and wrap the plastic wrap.

  6. Boil the water, put it in a stew, and simmer for about 12 minutes. Ps: Two eggs are about 10 minutes, and four are appropriate to increase the time.

  7. Take a proper amount of soy sauce and sesame oil ~~~ delicious start ^^

Tips:

1. The pine mushroom should not be blistered, and the buffed velvet will lose nutrients and aroma, affecting the taste. The correct cleaning method is to scrape the dirt and impurities with a bamboo knife or a ceramic knife to expose the white part. Wash it with running water, then immediately dry it with a clean towel; 2. The matsutake slice can't be cut too thin, it is easy to lose moisture during cooking, affecting the taste. When cutting, you should use a bamboo knife or a ceramic knife to cut the pine mushroom into a thickness of about 3 mm. Do not use iron or steel knives. Iron knives and steel knives will cause the pine mites to smear and affect the taste of the pine velvet.


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