Shrimp and Mushroom Soup
by Zhema-love life, love kitchen, love family
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Head and peel the prawns, wash off the prawn thread, soak and wash the shiitake mushrooms and fungus, and cut into strips.
2. Beat the eggs, put a small amount of cooking oil in the pan, and spread them into egg pancakes.
3. Shred the egg cake, shred the ginger, slice the green onion and garlic and set aside.
4. Remove the roots of white jade mushrooms and crab-flavored mushrooms, wash them, blanch them in water for one minute, remove them and set aside.
5. Pour a small amount of edible oil into the pot, heat the oil with the onion, ginger, and garlic until fragrant.
6. Add shiitake mushrooms, white jade mushrooms, and crab-flavored mushrooms and stir-fry for a while, then add oyster sauce and continue to stir-fry for a few more times.
7. Add appropriate amount of water to boil, turn to low heat and cook for 15 minutes.
8. Add the fungus, shrimp, and salt and continue to cook for five minutes.
9. Add egg skins, chopped green onion, and coriander in turn, stir evenly and boil, turn off the heat and take out.
Tips:It can also be replaced with a variety of fungi, the egg skin can also be omitted, and bamboo shoots can also be added.
