Pickled Mustard Shredded Xiuzhen Mushroom and Egg Drop Soup

by Flower fish

4.6 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

3

Convenient and concise clear soup, low-calorie, refreshing feeling needed in summer. . .

Ingredients

50g (silk) Mustard Shreds
70g Xiuzhen Mushroom
2 pcs Egg

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1 tablespoon Cooking Wine

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0.5 tablespoon Salt

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Pickled Mustard Shredded Xiuzhen Mushroom and Egg Drop Soup

1. Ingredients: shredded mustard tuber, Xiuzhen mushroom (washed), egg (smashed into a bowl)

2. In the egg, add 1 tablespoon of cooking wine.

3. Beat into egg liquid.

4. Put the washed Xiuzhen mushrooms and mustard shreds into a pot of clean water and boil.

5. Then, add 0.5 tablespoon of salt.

6. Pour in the egg mixture to taste and stir well, serve.

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