How to make fragrant, soft and picky mushrooms?

How to make fragrant, soft and picky mushrooms? The raw materials of this dish we are going to cook today are mushrooms and quail eggs. Mushrooms are rich in vitamin D, and they are experts in helping babies absorb calcium and promote bone development. In addition, the mushroom contains sitosterol, which is not found in ordinary vegetables and fruits, which can enhance the baby's immune ability and has a certain practical effect on preventing influenza. Moreover, mushrooms are rich in vitamin b2 1, which can promote the baby's appetite. In addition, mushrooms can also prevent dental caries and constipation, and the iron they contain can also prevent anemia.

After mushrooms, let's talk about quail eggs. Quail eggs are called "wild ginseng in animals" and "natural brain tonic pills". Why do you say that? Although quail eggs are small in size, their nutrients are comparable to those of raw eggs.

Some trace elements are even 2 or 3 times higher than raw eggs, while carbohydrates are only 1/3 of eggs, so they are called nourishing products. Eating a few eggs a day will be more nutritious than eating more eggs.

After seeing the nutrients of these two ingredients, I can't wait to see how this dish is cooked. Let's talk about it in detail. Ingredients: 8 shiitake mushrooms, 8 quail eggs, soy sauce 1 frying spoon, oil consumption 1 frying spoon, cassava starch 1 spoon, half a bowl of clear water, and a little leek.

Step 1: Put water into a basin, add a spoonful of salt, stir, put mushrooms in, wash and soak for about 10 minute. Remove dirt from wrinkles. After cleaning, remove the mushrooms, cut off the stems of the mushrooms, leaving only the mushroom cap.

Step 2: Add water to the pot and bring to a boil. Put the mushrooms in blanching water for 3 minutes, and then drain for later use. After blanching, the odor of mushrooms can be removed, and the finished product tastes better.

Step 3: Beat quail eggs into each mushroom cap. Here, pay attention to dig deeper before removing the stalks, so that the mushroom cap will have a shape with a low middle and strong sides, so that it is not easy to roll down when beating quail eggs.

Boil the pot, put the mushrooms and quail eggs in the pot and steam 15 minutes. Boil the juice, add a little oil to the pot, add a spoonful of soy sauce, a spoonful of oil consumption, mix cassava starch with water, pour into the pot, cook until it is thick, pour it on the steamed mushroom eggs, sprinkle with onion slices for decoration and design, and the delicious mushroom eggs will be ready.

When cleaning mushrooms, you need to put edible salt in water and soak it for a while, which is helpful to remove dust and sparganosis in folds. When removing the stems of mushrooms, be careful to dig deeper in the middle, which will help to fix quail eggs. When quail eggs score, the egg liquid is not easy to fall out. Mushrooms can be blanched or not before steaming. If you like to eat rich mushrooms, you can steam them directly without scalding them. Children themselves don't like mushrooms, so it is recommended to remove the odor.