Mushroom and egg soup(kou mo dan hua tang )

Mushroom and egg soup

Introduction:

"Still on vacation. O(∩_ ∩) O saw a way to make mushroom soup on the Internet, which must include Agrocybe aegerita and Pleurotus eryngii. Others, such as Tricholoma, Pleurotus ostreatus and Lentinus edodes, can also be put in, but they have to be torn or sliced, fried again, and then put into boiling water. It is said that the soup made in this way is very fresh, fragrant and clear. I don't have so many mushrooms, and I always think it's not healthy to fry them without oil, right? In the end, I decided to make mushroom soup according to my own method, without oil. It tastes good and delicious. O(∩_ ∩)O”

Production steps:

Step 1: put the eggs into a bowl, add half a spoonful of water, half a spoonful of cooking wine, a few drops of vinegar, and fully disperse into egg liquid. (adding water or vinegar can make the fried eggs more tender, but not more. Adding cooking wine can remove the fishiness.) Wash and slice the mushroom, and cut the scallion into green onion.

Step 2: put proper amount of water into the pot, bring the mushroom slices to a boil after boiling, keep boiling for a few minutes over low heat, and cook out the flavor of mushroom.

Step 3: keep the fire boiling, pour the egg liquid into the pot slowly and evenly with a spoon, and pour it wherever the water is boiling, so that the egg liquid is evenly distributed throughout the pot.

Step 4: add appropriate amount of salt and chicken essence, pour into the soup bowl, drop a few drops of sesame oil, sprinkle with scallion.

Materials required:

Egg: 1

Mushroom: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Shallot: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: PS: 1. Add water or vinegar to the egg liquid to make the egg fresh and tender. Add cooking wine to remove the smell, but not more. 2. Mushroom can also be replaced by other mushrooms such as Pleurotus ostreatus. 3. The key to make the egg liquid present egg flower is: when pouring the egg liquid into the pot, it must be trickle like, and try to disperse in the pot, not pour a lot at a time. It's easy to use a spoon. The taste is also very fresh, but next time I'll try the fried method, maybe it's fresher and better. O(∩_ ∩)O

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Kou Mo Dan Hua Tang