Scrambled Eggs with Mushroom

Name: Scrambled Eggs with Mushroom
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 1 large flower Pleurotus ostreatus; 1 Shallots; 1 tablespoon Cooking Wine; Some Oil salt

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

This "Pleurotus ostreatus scrambled eggs" is a dish that my mother used to make when I was a child. The ingredients are very simple and easy to get, and the method is very simple. Because of the delicious taste of oyster mushrooms, this homemade dish has a nostalgic home. taste. Until now I started to cook it myself, and this dish often appears on my table and in my bento box. . . It's the taste of mother's food in the memory. Let’s follow me to learn how to learn this dish.

Ingredients

3 pcs Egg

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1 large flower Pleurotus Ostreatus
1 Shallots
1 tablespoon Cooking Wine

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Some Oil Salt

Scrambled Eggs with Mushroom

1. Prepare raw materials;

2. Beat the eggs into a bowl, add an appropriate amount of salt and 1 tablespoon of cooking wine to beat;

3. Heat the pan with cold oil, pour in the egg liquid, and fry until the shape is set;

4. Use chopsticks to divide into small pieces and serve them for later use;

5. Pour a little oil, add oyster mushrooms and stir fry;

6. Stir-fry until the oyster mushrooms are slightly soft, then add an appropriate amount of salt and stir-fry evenly;

7. Pour in the freshly scrambled egg cubes and stir-fry evenly.

8. Serve it.

Tips:
1. Add some cooking wine to the egg, which can help the egg to remove the fishy, and also make the egg more fluffy; 2. Fry the oyster mushrooms until they are slightly soft, add salt to taste, and then add the scrambled eggs and stir evenly.