Watercress Mushroom Egg Soup
1.
Wash the straw mushrooms and slice them, wash the broad bean petals for later use, and mix the eggs into egg liquid for later use
2.
Stir-fry the sliced straw mushrooms in a small amount of oil, add water or broth to a boil
3.
Pour in broad bean petals and boil for 3 minutes
4.
Pour the egg liquid into the soup, stir it a little, add salt to season it out of the pot, sprinkle some chopped green onion
Tips:
Do not overcook the watercress as it is too tender, which will affect the taste.