1. Prepare the ingredients, beat the eggs, chop the green onion diagonally
2. Remove the roots of Shimeji mushrooms, break open and wash
3. Heat the wok to release the oil, add the chopped green onion to burst the fragrance
4. Pour shimeji mushrooms and stir fry
5. After frying out the moisture, add water and bring to a boil
6. Slowly pour in the egg mixture
7. After boiling again, season with salt; you can serve
Tips:The fast-handed dish has a light taste and a strong taste of mushrooms. It tastes good with noodles.
