Crab yellow mushroom slippery egg custard
By TyrelPouros
This is also a private practice in our family. I can't help but cook it every time the crab fat season around the Mid-Autumn Festival. It's very beautiful, O(④_④)O haha ~~
Recipe Recommendations
- hairy crabs of 4
- eggs 2个约120 grams
- warm water 240 grams
- wolfberry fruit More than 10 grains
- salt a small spoon
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Crab yellow mushroom slippery egg custard
1
4 hairy crabs, 2 eggs about 120 grams, 1 teaspoon of salt, 240 grams of warm boiled water, more than 10 wolfberry fruits, and 2 wild mountain mushrooms.
2
Brush the crabs with a toothbrush and steam them in a steamer for 20 minutes.
3
Open the lid for steamed crabs, eat the crab legs and crab meat first, leaving the crab shells and crab roe for later use; soak wild mountain mushrooms and wolfberry for later use.
4
Eggs + water + wild mushroom powder + salt, stir evenly in one direction.
5
Pour the stirred egg liquid into the crab shell and cover the crab roe.
6
Take plastic wrap and wrap it on the plate.
7
Pour into the pan and steam for 8 minutes.
8
Remove, remove the plastic wrap, add the wolfberry fruit while it is hot, and then stick to the plastic wrap and steam for 1 minute.
9
Set on a plate and eat it while it is hot.Crab yellow mushroom slippery egg custard Make Tips
1. Choose larger female crabs, specifically the plump ones full of roe, to ensure there is enough roe.
2. For smooth steamed egg custard, generally follow the 1:2 ratio of eggs to water; using warm boiled water makes it smoother and more tender.
3. Cover with plastic wrap to prevent steam from affecting the texture of the egg custard, so do not skip this step.