Mushroom and Egg Noodle Soup
1.
Ingredients map
2.
Soak shiitake mushrooms in warm water
3.
Close the lid, shake for a few minutes and let stand for a while
4.
Wash the greens and cut everything, remove the ham and cut into slices
5.
Knock the eggs into a bowl and beat well, add a little salt and beat for a while
6.
Pour oil in a pot
7.
Laying egg liquid but slightly solidified
8.
Turn it over and use a spatula to cut into strips and serve
9.
Stir-fry the small green vegetables until the color turns and serve
10.
Pour half a bowl of boiling water from the noodle bowl into the pot and add a little salt
11.
Lower the strip, press it with chopsticks
12.
After soaking all the noodles in boiling water, cover and cook
13.
Shiitake mushrooms fish out and cut cross knife
14.
Pour the shiitake mushroom water into the pot, leaving the bottom feet unused
15.
Add shiitake mushrooms to the pot and cook together
16.
When the noodles are cooked, add the scrambled egg strips, green vegetables and a little soy sauce to boil slightly
17.
Turn off the heat after adding the sliced ham
18.
Finished picture
Tips:
1. Using a box with a lid, place the shiitake mushrooms in warm water for a few minutes to help soak the hair quickly.
2. There is a little bit of oil and salt in the water for cooking noodles, which can be delicious and prevent the pot from overflowing.
3. It is recommended to boil the upper layer clean after the mushroom water settles. Because during the soaking process, some nutrients of shiitake mushrooms will be partially dissolved in water.
