Enoki Mushroom Egg Soup

Name: Enoki Mushroom Egg Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; A handful Enoki mushroom; 1 large bowl water; Some salt; Some oil

by Love in Xia Ying

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Our eggs are bought from a villager. The eggs laid on the free-range chicken farm on the mountain are not the kind of native eggs raised by the farmer, but they are much better and fresher than the kind bought in supermarkets. I often buy them, and she gave them to me when they came across a knocked egg. At noon, I remembered that she gave another knocked egg when I bought the egg in the morning. Generally, it was just that the outer shell was broken and the inside was not broken. Remind not to keep it until the evening, think about buying some enoki mushrooms in the morning, just make a soup, simple, quick and delicious. "

Ingredients

1 piece Egg
A handful Enoki Mushroom
1 large bowl Water
Some Salt
Some Oil

Enoki Mushroom Egg Soup

1. Wash the enoki mushrooms and tear them apart.

2. Beat the eggs.

3. Put a big bowl of water in the pot (I eat it by myself, and the egg is one. If there are more people, increase the amount of egg enoki mushroom and water, don’t die)

4. Add oil and salt and bring to a boil. The enoki mushrooms become soft without boiling the water, and the water is cooked. I usually boil it after boiling. In order to have a better taste, it doesn’t take too long. It takes a minute. If other mushrooms are hard to cook, it will be more. Boil.

5. Pour in the egg liquid, I like it not too loose, so I don't stir the egg liquid right away, but wait a few seconds for a little shape and then flip the egg liquid. After putting the egg mixture down for a few seconds, you can turn off the heat, and use the residual heat to cook the eggs so that they are tender enough.