Mushroom Egg Soup

Name: Mushroom Egg Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; Some Tricholoma; Some Cooking Wine; Some Vinegar; Some salt; Some Shallots; Some Chicken Essence; Some sesame oil

by Night dire

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Still on vacation. O(∩_∩)O
I saw a way to make mushroom soup on the Internet. It must have tea tree mushrooms and eryngii mushrooms. Others, such as chanterelles, oyster mushrooms, and shiitake mushrooms can also be put, but they must be torn or sliced, and then fried again. Re-entered into boiling water, the soup is said to be very fresh, fragrant and clear.
I don’t have so many mushrooms, and I always feel that if I have fried it, it shouldn’t be healthy without oil, right?
In the end, I decided to make the mushroom soup according to my own method, without oil, and the taste was very good and delicious. O(∩_∩)O”

Ingredients

1 piece Egg
Some Tricholoma
Some Cooking Wine
Some Vinegar
Some Salt
Some Shallots
Some Chicken Essence
Some Sesame Oil

Mushroom Egg Soup

1. Beat the eggs into a bowl, add half a tablespoon of water, half a tablespoon of cooking wine, and a few drops of vinegar, and fully beat them into egg liquid. (Adding water or vinegar can make the fried eggs more tender, but do not add more, adding cooking wine to remove the fishy.) Wash the mushrooms and slice them, and cut the shallots into chopped green onions.

2. Put an appropriate amount of water in the pot, boil the mushroom slices in the mouth when the water is boiled, keep boiling for a few minutes on a low fire, and cook the aroma of mushrooms.

3. Keep the high fire boiling, use a spoon to slowly and evenly pour the egg liquid into the pot, and pour it wherever the water is open, so that the egg liquid is evenly distributed throughout the pot.

4. Add the right amount of salt and chicken essence, pour into the soup bowl, add a few drops of sesame oil, and sprinkle with chopped green onion.

Tips:
Ps:

1. Adding water or vinegar to the egg liquid can make the eggs fresh and tender. Adding cooking wine can remove the fishy, but not more.

2. Tricholoma can also be replaced with other mushrooms such as oyster mushroom.

3. The main point to make the egg liquid show the egg flower is: the egg liquid must be trickle when poured into the pot, and dispersed in the pot as much as possible, and can't be poured into a lot at once. It is easy to handle with a spoon.

The taste is also very fresh, but next time I will try the deep-frying method, it may indeed be fresher and more delicious. O(∩_∩)O