Roasted mushroom eggs

By VicentaLakin

Roasted mushroom eggs
Because of their nutritional abundance, their aroma and their taste are beautiful, they are known as the king of mushrooms, the queen of mushrooms and the crown of vegetables. Not only are they standing above the mushrooms, but they are known as the Queen of the Vegetables, one of the Queens. Sphinx caps, 3 to 6 cm in diameter, in yellow or black, white, yellow on the bacterium, and white scales of cotton, which are not visible after drying. The mushrooms have nutritional characteristics of high proteins, low fats, sugar, multiple amino acids and multiple vitamins. The fragrance of mushrooms is particularly good because of the presence of umbrella amino acids, oral mushrooms, etc., rare in general foods. The mushrooms grow in winter (after winter until the dawn of the coming year). The main areas of production are the mountains of Zhejiang, Fujian, Jiangxi and Anhui provinces. The mushrooms smell good and they smell good。

Recipe Recommendations

  • mushroom of 7
  • quail eggs of 8
  • soybean paste appropriate amount

Steps for Roasted mushroom eggs

  • Make Roasted mushroom eggs step 0
    1
    Materials: Sphinx 7 quail eggs, eight soy sauces. Cleaning the mushrooms and cutting the umbrellas off a little bit。
  • Make Roasted mushroom eggs step 1
    2
    ...brush the soy sauce inside the mushrooms, if it doesn't smell enough, into some salt。
  • Make Roasted mushroom eggs step 2
    3
    Into quail eggs。
  • Make Roasted mushroom eggs step 3
    4
    The 185-degree preheat in the middle level will be released in 20 minutes。
  • Roasted mushroom eggs Make Tips

    Tip: Choose larger shiitake mushrooms as they hold the eggs better. Do not fill the egg mixture too full, or it will overflow during baking. Adjust the oven temperature accordingly as every oven is different.