Main ingredients:
Egg yolk: 1; Golden needle mushroom: 50g; Water: 50g.
Seasonings:
Salt: a little; Sesame oil: a little; Steamed fish soy sauce: 5g; Scallion: a little.
Taste: Salty and fresh; Cooking method: Steaming; Time: Ten minutes; Difficulty: Simple.
Detailed steps for cooking Golden Needle Mushroom Egg Custard
Wash the golden needle mushroom.
Boil water in a pot, blanch the golden needle mushroom in the water. After blanching, rinse the golden needle mushroom with cold water and drain the water.
Cut the golden needle mushroom into small pieces.
Wash the egg.
Crack the egg into a bowl. When I bought the egg, I thought this big one was a double-yolk egg. Looks like I made the right choice again.
Add the golden needle mushroom and a little salt to the egg bowl, and stir.
Stir well, add water, and stir well again.
Pour the mixture into a salad bowl.
Cover with plastic wrap.
Poke small holes with a toothpick.
Put it in the microwave.
Heat on high for 1 minute and 40 seconds.
The steamed egg custard is ready.
Uncover the plastic wrap and check if it is cooked through. If it is undercooked, heat for another 30 seconds. I used double-yolk eggs today, which are relatively large, so I heated them for another 30 seconds. Generally, for normal-sized eggs, 1 minute and 40 seconds is just right.
Remove the steamed egg custard.
Take some sesame oil.
Drizzle sesame oil over the egg custard.
Drizzle steamed fish soy sauce over it.
Wash the scallion.
Cut it into small pieces.
Cut a cross with a knife and sprinkle with scallions.
The finished product.
