1.
Prepare the required ingredients: peel the yam and wash it, then pat it with a knife and chop it for later use. The carrot is also peeled and washed and cut into pieces. The shiitake mushrooms are also washed and chopped. The vegetables are washed and cut into sections. The eggs are knocked in. Whip evenly in the bowl;
Prepare to cook: Pour a little cooking oil into the pot, add diced radish and shiitake mushrooms when the oil is hot, stir fry for a fragrance;
2. Add appropriate amount of water, boil on high heat, and add appropriate amount of oyster sauce;
3. Immediately afterwards, pour the yam, continue to boil on high heat, and stir evenly in the middle;
4. Pour in the egg liquid evenly;
5. Sprinkle with vegetables, add a little salt and mix well. (When pouring in the egg liquid, stir it with chopsticks while pouring, the egg drop soup will look better and richer);
Tips:1. It is not recommended to use a blender to crush the yam, but use a knife to smash the yam and then chop it. The Furong Tang yam will feel better in this way;
2. The yam itself has mucus, and the soup is thick and smooth. If you like the soup to be thicker, you can add a little water starch to thicken it.
