1. Soak the picked mushrooms in water for two minutes to soak the root soil.
2. Use a brush to scrub the roots, wash them, and tear them into filaments by hand.
3. Pick up the frying pan, add minced ginger and minced garlic, fry until golden and the aroma comes out.
4. Put in the prepared mushroom shreds.
5. Stir-fry and serve.
6. Pour boiling water.
7. Pour the egg liquid after the water is completely boiled.
8. Pour the cornstarch liquid mixed with cold water.
9. Pour the mushrooms after the soup is boiling.
10. Sprinkle with chopped green onion and fine salt.
11. Put it on a plate, sprinkle with black pepper, and start enjoying the delicious mushroom egg soup.
Tips:This mushroom is picked in the woods by myself, because I have been eating it when I was young. Knowing it, my dear friends, not all wild mushrooms are edible, and some are poisonous.
