Mustard and Mushroom Egg Soup

by Flower fish

5.0 (1)

Favorite

2

Difficulty

Normal

Time

10m

Serving

3

This is a very simple soup. Because of the addition of mustard, eggs and oyster mushrooms, the taste of this soup is very, very delicious, refreshing, and nutritious. . .

Ingredients

65g Pleurotus Ostreatus
50g Mustard Shreds
1 Egg

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1 tablespoon Cooking Wine

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0.5 tablespoon Salt

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2 tablespoons Oil

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Mustard and Mushroom Egg Soup

1. Ingredients: Pleurotus ostreatus (washed), eggs (beaten into a bowl), shredded mustard tuber.

2. Add 1 tablespoon of cooking wine to the egg.

3. Beat into egg liquid and set aside.

4. Heat 2 tablespoons of oil in a saucepan, add the washed oyster mushrooms and stir fry.

5. Then, combine the mustard shreds, add an appropriate amount of water and boil.

6. Then, combine the egg mixture.

7. Add 0.5 tablespoon of salt.

8. Season to mix and serve.

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