【Sichuan】Instant noodles steamed egg custard
Overview
Cook remaining instant noodles and combine again with eggs. In imagination, a tender egg custard can be steamed with instant noodles coiled in it. Mix the cooked instant noodles with the egg liquid and let it sit for a while to allow the noodles to fully absorb the egg liquid and become moist. Seasonings are optional, whatever you have and whatever you like. There is no technical content, the problem is only in the proportion. The steamed instant noodles and egg custard were much different from what I expected. There are too many instant noodles and too few eggs. It looks like the noodles are all over the place and the eggs have become a supporting role. The steamed egg custard looks more like a steamed egg pancake. Maybe if you add one more egg, you can see the instant noodles meandering around in the custard pond, but that seems like too many eggs. For one person, this egg pancake is enough. . . .
Tags
Ingredients
Steps
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Ingredients: 100 grams of boiled instant noodles, 1 egg, 5 pieces of mushrooms, 80 grams of water, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of pepper
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Chop the mushrooms into fine pieces and set aside.
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Beat eggs with salt.
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Add water and mix well.
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Pour in the instant noodles and break them up.
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Pour in the mushroom powder.
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Stir evenly, seal with plastic wrap and let stand for more than half an hour.
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After the instant noodles have absorbed the soup, add chopped green onion and pepper and stir evenly.
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Pour into the container,
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Seal with plastic wrap,
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Put it into a pot of boiling water and steam over low heat for about 20 minutes.
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Remove from the pan when cooked.
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Sprinkle chopped green onion on top. Serve hot.
