Crab and mushroom egg soup

Crab and mushroom egg soup

Introduction:

"This is also our family's private practice. We can't help cooking and eating crab during the Mid Autumn Festival. It's very beautiful, O (∩)_ ∩) O ha ha ~ ~ "

Production steps:

Step 1: 4 hairy crabs, 2 eggs, about 120g, a small spoon of salt, 240g warm water, more than 10 wolfberry seeds and 2 wild mushrooms.

Step 2: brush the crabs with a toothbrush and steam them in a steamer for 20 minutes.

Step 3: steam the crab, open the lid, eat the crab legs and meat first, leave the crab shell and crab roe for standby; soak wild mushrooms and medlar for use.

Step 4: egg + water + wild mushroom powder + salt, stir evenly in one direction.

Step 5: pour the egg mixture into the crab shell and cover the yolk.

Step 6: take the plastic wrap and wrap it around the plate.

Step 7: steam for 8 minutes.

Step 8: take out, uncover the preservative film, put Lycium barbarum fruit while it is hot, and then steam with the preservative film for 1 minute.

Step 9: set the plate and eat it while it's hot.

Materials required:

Hairy crabs: 4

Eggs: 2, about 120g

Warm water: 240g

Wolfberry: more than 10 pieces

Wild mushroom: 2

Salt: one teaspoon

Note: 1, choose a larger female crab, to cover the kind of fat, yellow enough Oh, 2, slippery egg soup of eggs and water ratio basically follow the principle of 1:2, with warm water more slippery tender 3, cover the safety film is to prevent water vapor immersion affect the taste of egg soup, don't omit oh

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh