Three diced egg soup

Three diced egg soup

Introduction:

"Delicious, smooth and tender."

Production steps:

Step 1: wash and dice ham, mushrooms and carrot, and chop shallot.

Step 2: prepare a small bowl of warm water (about 45 degrees, not hot), sprinkle some salt, not too much, just a little salty.

Step 3: break the eggs into a container, add half a bowl of warm boiled water into the eggs, stir gently, and skim off the bubbles.

Step 4: put the egg liquid into the boiling water pot and steam for 5 minutes.

Step 5: take out the steamed egg soup.

Step 6: heat oil in a hot pan, add diced carrot, diced mushroom and diced ham, stir fry a few times, add oyster sauce, some water, and boil over low heat until the soup is thick.

Step 7: pour the juice evenly on the egg soup and sprinkle with scallion.

Materials required:

Eggs: right amount

Ham: moderate

Lentinus edodes: right amount

Carrot: right amount

Shallot: moderate

Salt: right amount

Oyster sauce: right amount

Edible oil: right amount

Note: 1. Oyster sauce itself is delicious, so there is no need to add other seasonings. 2. The time of steaming eggs should be well controlled. If it is too long, it will make the egg soup old and affect the taste. 3. Use low heat when mixing the sauce of egg soup, otherwise it will be burnt easily.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh