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 Essence

by Li Xiaobin

4.8 (1)

Favorite

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
1 Parsley
2 tablespoons Vegetable Oil
1 spoon Salt
1 spoon Chicken Essence

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.