Mushroom and egg soup

Mushroom and egg soup

Introduction:

Production steps:

Step 1: wash the Pleurotus eryngii and dice it, and chop the scallion

Step 2: mix the eggs with salt

Step 3: brush a layer of oil inside the empty bowl

Step 4: pour the egg in, then add warm water, the ratio of egg and warm water is 1:2. Mix well

Step 5: add diced mushrooms and scallions

Step 6: heat the water in the pan, put on the curtain and the bowl with egg liquid

Step 7: cover, bring to a boil over high heat, and steam over medium heat for about 10 minutes

Materials required:

Pleurotus eryngii: one

Eggs: 2

Oil: right amount

Salt: right amount

Precautions: brush a layer of oil inside the bowl to prevent the egg soup from sticking to the bowl. Use warm water to adjust the egg liquid, so that the steamed egg soup will be smooth and tender

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original