Scrambled Eggs with Mushroom and Sea Cucumber
1.
Remove the roots of the seafood mushrooms, clean them, and blanch them with boiling water. Cut the sea cucumbers into strips along the length, beat the eggs, spread them in a pan into egg cakes, and cut them into diamond-shaped pieces.
2.
Heat up a wok, add oil, sauté half of the chopped green onion, add seafood mushrooms and sea cucumber, stir fry over high heat, put in a bowl of water, add salt, oyster sauce, light soy sauce, boil and simmer for 2 minutes.
3.
After the soup is boiled dry, add the chopped egg cubes, add the remaining shredded green onions and coriander, stir-fry well, and then serve.
