1. This is the mushroom I grow at home. In the morning, it is still a little big. I sprayed water seven or eight times during the day. By night, the small mushrooms have grown so high.
2. This was taken in the afternoon of the next day. After one evening and one morning, the mushrooms have grown up a lot, and we must also pay attention to the humidity of the air. Because mushrooms like humidity and don’t like sunlight, we must spray water frequently. Keep the humidity, and the other is to avoid light, don't let the light directly, you can grow up in a few days.
3. On the third day, the mushrooms have grown quite big and it’s time to pick them. These are the mushrooms I picked. They are much dryer than the mushrooms I bought.
4. Today I picked two mushrooms to fry the dish, cleaned the mushrooms and teared them into small flowers, peeled and sliced the lotus roots, then blanched them in water and removed the dried water for later use.
5. Beat the eggs, fry them in advance and set aside
6. Pour oil in the pan, put the chopped green onion in the pan, then pour in the blanched mushrooms and lotus root slices, stir fry, pour in the light soy sauce and oyster sauce to taste, then add a spoonful of salt and stir evenly.
7. Finally, pour in the scrambled eggs and add some coriander to enhance the flavor. A plate of scrambled eggs with mushrooms and lotus root is ready.
8. Very good
