Lychee Egg Custard
- Ingredients
- Lychees20 pieces
- Silver ear fungus1
- Quail eggs Eggs20 pieces
- Rock sugar5-6 pieces
- Purified water1000ml
- How to make Lychee and Egg Soup
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1. Peel the lychees and remove the seeds, soak the silver ear fungus in warm water, then tear it into small pieces.
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2. Put the cleaned silver ear fungus into a pot, add lychees, pour in water, add rock sugar, and cook until thickened.
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3. Pour the cooked silver ear fungus into a deep bowl, place it on steamer pot, break the quail egg(s) on top, and simmer over low heat for half an hour until the eggs are fully cooked. You can add some Goji berries for color.
- Tips
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When stir-frying tofu don't rush.
