Braised Mushroom Omelette
by Rui Erniang
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material diagram. Soak the mushrooms in advance.
2. Chop the onion and garlic, and chop the shiitake mushrooms into small cubes.
3. Heat half a tablespoon of oil in a small pot, add onion, garlic and aniseed and sauté until fragrant.
4. Add shiitake mushrooms and stir fry for 2-3 minutes.
5. Add sugar, soy sauce and a pinch of salt and stir fry.
6. Pour the shiitake mushroom water and simmer for 8-10 minutes.
7. While stewing the mushrooms, fry the eggs. Heat the oil in the wok and beat the eggs with a little salt.
8. Pour into a frying pan and fry until golden on both sides.
9. And use a spatula to divide the omelette into small pieces.
10. Put the fried eggs in a small pot, stir well, and simmer for 3-4 minutes.
11. Season with salt, add cornstarch water to thicken until the soup slightly thickens.
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