Recipe: Mussel steamed egg

Home Cooking Recipe: Mussel steamed egg

Notes:

Mussels have a protein content of 59%, which contains 8 essential amino acids, a fat content of 7%, and mostly unsaturated fatty acids. Moreover, mussels are also rich in calcium, phosphorus, iron, zinc and vitamin B, niacin and the like. Most people can eat mussels and mussels are more suitable for middle-aged and elderly people with weak constitution, lack of blood, malnutrition and hypertension, arteriosclerosis, and tinnitus and dizziness.

Ingredients:

Steps:

  1. Home Cooking Recipe: Preparing ingredients

    Preparing ingredients

  2. Home Cooking Recipe: First clean up the mussels, this must be sanded, the whole is unplugged

    First clean up the mussels, this must be sanded, the whole is unplugged

  3. Home Cooking Recipe: This is done

    This is done

  4. Home Cooking Recipe: Soften with cold water for 25 minutes in advance

    Soften with cold water for 25 minutes in advance

  5. Home Cooking Recipe: Chopping mussels or shallots

    Chopping mussels or shallots

  6. Home Cooking Recipe: Beat the eggs evenly and add 1/3 bowl of water.

    Beat the eggs evenly and add 1/3 bowl of water.

  7. Home Cooking Recipe: Add mussels, add oil, salt, sugar, seasoning

    Add mussels, add oil, salt, sugar, seasoning

  8. Home Cooking Recipe: Pour into the dish

    Pour into the dish

  9. Home Cooking Recipe: Steamed for 4 minutes after the water was opened

    Steamed for 4 minutes after the water was opened

  10. Home Cooking Recipe: After 4 minutes, sprinkle with chopped green onion and steam for 1-2 minutes.

    After 4 minutes, sprinkle with chopped green onion and steam for 1-2 minutes.

  11. Home Cooking Recipe: Out of the pot

    Out of the pot

  12. Home Cooking Recipe: Some friends like to put a little bit of soy sauce on the pan and taste better.

    Some friends like to put a little bit of soy sauce on the pan and taste better.

  13. Home Cooking Recipe: Began to eat

    Began to eat

Tips:

1. Be sure to soften the mussels. 2. The key to steaming eggs is to let the waters adjust the eggs. I prefer to have less water and less water. The water is not well controlled. The water eggs are not formed. The water is less, but the taste is old.


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