Egg Skin Mushroom Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Rip the oyster mushrooms and wash
2. Prepare two eggs
3. Break up the eggs and pour some wine to get rid of the fishy
4. Heat the pan with cold oil, pour the egg liquid into the pan and spread it into egg skins
5. Then shred the egg skin
6. In a separate pot, pour the oyster mushrooms and stir-fry until the oyster mushrooms are soft, then add water
7. After the soup is boiled, add the egg crust, add salt, and wait for the soup to boil and turn white.
