Mulberry is also known as mulberry fruit. When ripe, the fresh fruit is sweet, juicy and nutritious. It is one of the fruits that people often eat. Traditional Chinese medicine believes that mulberry is sweet and sour, slightly cold in nature, and has the functions of replenishing blood and nourishing yin, promoting saliva and quenching thirst, and moistening the intestines and dryness.
The mulberry and eggs are steamed to make a soup. The eggs are smooth, tender and delicious. The mulberry is sweet and sour. It has the flavor of cake and the aroma of egg custard. At the same time, it also has an auxiliary treatment effect on insomnia, irritability, and neurasthenia, as well as the effect of replenishing kidney deficiency.
Mulberry egg custard
Recipe Recommendations
- sweet and sour
- steamed
- ten minutes
- simple
Steps for Mulberry egg custard
1
100 grams of mulberry.
2
4 eggs.
3
Gently rinse the mulberry with tap water to avoid losing too much anthocyanins.
4
After rinsing, soak the mulberry in clear water and add some refined salt for 30 minutes;
5
Knock the eggs into a large bowl, add the refined salt and sesame oil;
6
Beat evenly.
7
Pour in warm boiling water and stir well.
8
Put on the drawer and steam over high heat for 3 minutes to boil.
9
Add the fresh mulberry fruit, cover the pan and steam for another 6 minutes and turn off the heat.
10
Steam for another 2 minutes, take out the drawer and serve on the table.
11
Delicious and nutritious.Mulberry egg custard Make Tips
When cleaning fresh mulberry fruits, gently rinse with water to avoid loss of anthocyanins; steam for 3 minutes before putting the mulberry to prevent the mulberry from falling into the egg liquid and affecting the appearance.