Mushroom and egg soup

Mushroom and egg soup

Introduction:

Production steps:

Step 1: wash the fresh Pleurotus ostreatus, tear it into thin slices, scald it in boiling water, and take it out for use.

Step 2: cut onion and coriander into small pieces.

Step 3: knock the eggs into a bowl, add wine and a little salt and mix well.

Step 4: thicken a little starch with water.

Step 5: heat the oil in the pan and stir fry the mushrooms.

Step 6: pour in proper amount of water, add salt and bring to a boil.

Step 7: pour in the thickened starch.

Step 8: then pour in the egg.

Step 9: pour in the cut coriander.

Step 10: boil and drizzle with sesame oil.

Materials required:

Pleurotus ostreatus: 80g

Scallion: right amount

Coriander: moderate

Starch: right amount

Oil: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: Pleurotus ostreatus had better soak in brine before washing

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light