1. Shred carrot and tofu skins (the thinner the better), shiitake mushrooms into thin slices, enoki mushroom heads are removed, and oyster mushrooms are torn into thin strips by hand and set aside
2. Add the scallions and ginger in a hot pot and saute
3. Saute and pour the three mushrooms
4. Stir fry evenly
5. Add bean curd and carrot shreds
6. Add appropriate amount of light soy sauce, salt, sugar and stir fry evenly
7. Pour the boiling water
8. After boiling again, pour the prepared starch water and stir evenly
9. Beat in the eggs, add vinegar and pepper
10. Sheng out
11. Add a few drops of sesame oil, add coriander, and you're done
Tips:The last thing my son likes to eat is mushrooms, so he thought of this way.
