Double Mushroom Egg Soup

by 23 Cooking

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

In the hot summer, there are times when the temperature drops sharply. For example, on a windy and rainy night, you want to drink a bowl of warm soup. If you don’t have much time to cook the broth, you can cook a quicker egg. Soup, the egg soup we made today is boiled with shiitake mushrooms and oyster mushrooms. The taste is even more delicious.

Double Mushroom Egg Soup

1. "Ingredients"

Shiitake/Pleurotus ostreatus/Egg/Pepper cooking wine/Water starch/Salt/Green onion/Ginger/Essence of chicken

2. Sliced shiitake mushrooms.

3. Tear the oyster mushrooms into filaments.

4. Saute the green onion and ginger and pour the mushrooms.

5. Then add the cooking wine, pour the oyster mushrooms, and stir fry until they are broken.

6. Pour in boiling water and bring to a boil on high heat.

7. Skim the froth, turn to low heat and cook for 5 minutes.

8. Beat the eggs and set aside.

9. Sprinkle salt, pepper, chicken essence, water starch in the pot and stir evenly.

10. Turn the heat on and off, and pour in the egg liquid while stirring.

11. There are fresh and tender double mushrooms floating on the fragrant egg soup. How can you stop your heart?

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