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- Steamed Egg Custard with Assorted Mushrooms
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PrintSTEAMED EGG CUSTARD WITH ASSORTED MUSHROOMS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- In a bowl, break in eggs and beat lightly. Add tofu, water or vegetable stock, light soy sauce, pepper and salt. Stirring to combine.
- Add mushrooms, shallot and spring onion. Stir well.
- Divide and steam over hot heat. When done, turn off the heat.
- Remove from the steamer, sprinkle crisp-fried garlic and spring onion over the top.
- Serve Hot.
INGREDIENTS
- 4 eggs
- 100 grams semi-hard tofu, boiled and mashed
- 300 ml water or vegetable stock
- 1 tablespoons light soy sauce
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 6 fresh small shiitake mushrooms, quartered
- 100 grams black ear mushrooms, sliced into strips
- 4 small straw mushrooms, thinly sliced
- 2 tablespoons shallot, thinly sliced
- 2 spring onions, sliced
- Crisp-fried garlic and sliced spring onion for topping
5 comments for “Steamed Egg Custard with Assorted Mushrooms”
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