Eggs are a perfect match with it, nourishing and nourishing, eat once every three or five times, and it looks good when you go out without makeup

 In order to make the nutrition and taste of eggs more abundant, I recommend one of the most suitable ingredients for it - Cordyceps flowers, which are steamed together in the pot to double the nutrition, and also have the effect of nourishing and nourishing the skin.

Although the name of the Cordyceps flower has a flower in it, it is not actually a flower, but a small insect that looks like a yellow one. Speaking of which, many people may mistakenly think that it is what we often call a precious tonic - cordyceps. But in fact, Cordyceps flowers are a fungus, which is the same as the edible mushrooms we usually eat, such as oyster mushrooms, shiitake mushrooms, and tea tree mushrooms, but the species used and the environment and conditions required for growth are different. Cordyceps militaris flowers are artificially cultivated Cordyceps militaris fruiting bodies using Cordyceps militaris as a strain.

Mushrooms have their own special umami, and when it is paired with eggs, it is a lot richer in terms of nutrition and taste. Once the ingredients are matched, you just need to steam them simply, and a bowl of beautiful and delicious cordyceps egg custard can be served.

Ingredients Required:

fresh Cordyceps flowers (10g); eggs (3 pcs.); green onion (1 piece); Extremely fresh (a little); Table salt (to taste).

Directions:

1. Gently wash the fresh cordyceps flowers with water, then soak them in clean water for 5 minutes, remove and drain the water.

2. Beat the eggs into a bowl, stir quickly in one direction with chopsticks, add 1 tablespoon of salt, stir quickly again, and then pour in an appropriate amount of cold boiled water and stir well. In order to steam tender egg custard, the ratio of egg wash to water is particularly important, and it is best to control it between 1:1 and 1:1.5, and the specific can be adjusted in the middle of this range according to your preferred taste.

3. Stir the egg mixture, sieve it 1 to 2 times with a strainer, and then let it stand for a short time until the bubbles on the surface disappear automatically.

4. Pour enough water into the steamer, after the water boils, put the bowl with egg wash on the cage drawer, and then cover a plate to avoid the backflow of water vapor affecting the taste and quality of the egg custard. It is best to choose a thinner plate, so as not to affect the heating and increase the cooking time.

5. After the water boils, reduce the heat to medium-low heat and steam for 8 minutes.

6. Uncover the plate, place the soaked cordyceps flowers evenly on the egg mixture, cover again and steam for 5 minutes.

7. When the time is up, turn off the heat, remove the egg custard from the pot, sprinkle with chopped green onions, and drizzle a little with the flavor of the very fresh.

Tips:

There are two key conditions for the "success" of this cordyceps egg custard:

1. First of all, the water should be cooled and boiled in the most appropriate way, and secondly, the ratio of egg liquid to water should be between 1:1 and 1:1.5. At the same time, in order to avoid the backflow and dripping of water vapor affecting the taste of egg custard, you need to cover a thin plate on the bowl of egg wash when steaming, and if you don't like to use plates, you can also choose high-temperature resistant plastic wrap.

2. The protein contained in eggs will solidify at 60°C-70°C, so during the steaming process of egg custard, after the water is boiled, the heat needs to be turned to medium and low heat. If the fire is too strong, the temperature of the outer layer of the egg liquid will rise rapidly, which will inevitably lead to a large temperature difference between the inside and outside, and eventually the honeycomb-shaped egg custard will be steamed.