Mushroom and Egg Drop Soup
Overview
Still on vacation. O(∩_∩)O I saw a method of making mushroom soup on the Internet. You must have tea tree mushrooms and king oyster mushrooms. You can also put other mushrooms such as mushrooms and oyster mushrooms, but they must be torn or sliced into thin slices, fried once, and then put into boiling water. It is said that the soup produced in this way is very fresh, fragrant and clear. I don’t have that many mushrooms, and I always feel that if they are fried, they are not as healthy as without adding oil, right? In the end, I decided to make mushroom soup according to my own method, without adding oil, and it tasted very good and delicious. O(∩_∩)O
Tags
Ingredients
Steps
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Crack the eggs into a bowl, add half a spoon of water, half a spoon of cooking wine, and a few drops of vinegar, and beat thoroughly into egg liquid. (Adding water or vinegar can make the scrambled eggs more tender, but do not add too much. Adding cooking wine can remove the fishy smell.) Wash and slice the mushrooms, and chop the green onions.
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Pour an appropriate amount of water into the pot. After the water boils, add the mushroom slices and keep boiling over low heat for a few minutes to cook out the aroma of the mushrooms.
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Keep the fire boiling, use a spoon to slowly and evenly pour the egg liquid into the pot, pour it wherever the water is boiling, so that the egg liquid is evenly distributed throughout the pot.
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Add an appropriate amount of salt and chicken essence, pour it into a soup bowl, add a few drops of sesame oil, and sprinkle in chopped green onion.
