Seafood Mushroom Egg Soup
1.
First prepare all the ingredients. Remove the roots of the seafood mushrooms.
2.
The washed seafood mushrooms are washed and cut into small sections, the ham is cut from the middle and then sliced, and the green onion, ginger, and parsley are chopped.
3.
Pour an appropriate amount of water into the pot and bring to a boil, add the sliced seafood mushrooms, blanch until soft, remove and set aside.
4.
Beat the eggs in a bowl, add the cooking wine to taste and beat evenly.
5.
Pour 10 grams of peanut oil into the pan and heat it up, then add the egg liquid and stir-fry.
6.
Use a knife to cut the fried eggs into wide strips.
7.
Pour the remaining 5 grams of peanut oil into the pan and heat it up, saute the scallions and ginger on high heat, then add sliced ham and stir fry quickly until softened.
8.
At this time, pour the blanched seafood mushrooms and continue to stir fry for a while.
9.
At this time, add oyster sauce to taste and freshen up.
10.
Add some salt to taste.
11.
Finally, add chicken essence to increase the taste.
12.
After the high heat continues to stir evenly.
13.
Pour an appropriate amount of water into the pot and bring it to a boil.
14.
Add the sliced egg strips at this time.
15.
Cook on high heat for about 2 minutes.
16.
Add the starch that has been melted in advance to thicken it.
17.
After the fire is boiled, sprinkle chopped green onion and coriander to turn off the heat.
Tips:
This soup should not put too much oil, so that the color of the soup is clear and translucent and appetite...
