Mushroom and Shrimp Pulled Eggs
Overview
I saw a delicacy on my trip to Xiamen - Shrimp and Eggs. I thought it was very interesting, but grilling it feels hotter and has high calories, which is not in line with the principles of healthy eating. So I had an idea and created this Mushroom and Shrimp Eggs. Because it is steamed, not only is it not afraid of getting burned, but it is also more nutritious. It is a home-cooked dish that is especially suitable for the whole family!
Tags
Ingredients
Steps
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Remove stems from fresh mushrooms, wash and set aside.
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Don’t waste the shiitake mushroom legs, cut them into cubes and set aside; prepare minced garlic and chopped green onion.
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Peel the shrimps from their shells and heads, cut a slit in the middle, and pass the front end through the middle to make shrimp balls.
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Add appropriate amount of salt, sugar, chicken powder and corn starch, mix well and marinate.
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Put the marinated shrimp balls, tail side out, into the mushrooms, and then add the quail eggs. (If the fresh mushrooms are too big and the amount of one egg or shrimp balls is too small, you can increase the amount appropriately)
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Then add cold water to the pot and steam over high heat for 15 minutes. Then pour the steamed water into a bowl, add a tablespoon of tomato sauce, light soy sauce, oyster sauce, appropriate amount of sugar and cornstarch into the bowl, stir evenly, and prepare to make gravy.
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Pour an appropriate amount of oil into the wok and heat it up. Add the green onions and minced garlic until the aroma comes out. Then add the diced fresh mushroom legs and stir-fry for a few times. Add a small amount of water to cook the mushrooms for a while, then add the prepared gravy and cook until thick.
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Pour the cooked gravy over the steamed mushrooms, shrimps and eggs, then garnish with chopped green onions and serve.
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The nutritious, healthy and delicious Mushroom Shrimp Eggs are so delicious that you can’t stop eating them!
