Jade Fungus Muxi Soup

Name: Jade Fungus Muxi Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Shimeji Mushroom; 2 pcs egg; 1 parsley; 2 tablespoons Vegetable oil; 1 spoon salt; 1 spoon Chicken Bouillon Powder

by Li Xiaobin

4.8 (1)

Favorite

4

Difficulty

Normal

Time

10m

Serving

3

The name of this soup is bluffing. Actually, jade mushroom is another name for real shimeji mushroom, and egg is also called muxi. The musu persimmon we eat is a different version of muxi persimmon. Because it is difficult to write, don’t write it as a beard. The name Musu. The name is slightly modified, and a simple bowl of soup is not elegant.

Ingredients

150g Shimeji Mushroom
2 pcs Egg

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1 Parsley
2 tablespoons Vegetable Oil
1 spoon Salt

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1 spoon Chicken Bouillon Powder

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Jade Fungus Muxi Soup

1. Cut off the roots of Shimeji mushroom, wash and set aside

2. Beaten eggs

3. Coriander cut into small pieces

4. Heat oil in a pot, add the real shimeji mushrooms and stir fry

5. Then add an appropriate amount of water and cook on high heat

6. After cooking for about 3 minutes, add salt and chicken essence, pour in the egg mixture, scatter immediately with chopsticks, turn off the heat after ten seconds, and spread the coriander.