How to make crab roe and mushroom egg custard

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. So, let me introduce to you the specific method of making crab roe and mushroom egg custard.

1. 4 hairy crabs, 2 eggs weighing about 120 grams, a teaspoon of salt, 240 grams of warm water, more than 10 wolfberries, and 2 wild mushrooms.

2. Clean the crabs with a toothbrush and steam them in a steamer for 20 minutes.

3. Open the lid of the steamed crabs, eat the crab legs and crab meat first, and save the crab shells and crab roe for later use; soak the wild mushrooms and wolfberries for later use.

4. Add egg, water, wild mushroom and salt, stir in one direction until evenly combined.

5.Pour the beaten egg liquid into the crab shell to cover the crab roe.

6. Take plastic wrap and wrap it around the plate.

7. Steam for 8 minutes.

8. Take it out, peel off the plastic wrap, put the wolfberries on it while it’s still hot, and then keep the plastic wrap on and steam it for 1 minute.

9. Serve on a plate and eat while hot.

Friends who like cooking must not miss the crab roe and mushroom egg custard that I will introduce today. It will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.