Red mushroom egg soup(hong gu yang sheng xi lie zhi san hong gu ji dan tang )

Red mushroom egg soup

Introduction:

"Before making red mushroom soup, it was a slow stew soup over low heat. It took a lot of time, so I could only make it at home on weekends. But once a week to eat red mushroom soup, how long to eat these red mushrooms, and the therapeutic effect should not be so good. Today, try making a quick soup with Kwai Chi. It's not as delicious as it can be. ：）”

Production steps:

Step 1: food preparation.

Step 2: clean red mushrooms with flowing water to remove floating dust; break eggs; wash vegetables, remove old leaves, wash and drain; soak scallops (this step can be done before going out to work in the morning) and tear them into strips.

Step 3: heat up the oil in the pan, add the egg, stir fry and remove.

Step 4: add half a bowl of water, put in dried Beth and bring to a boil.

Step 5: add red mushrooms and green vegetables.

Step 6: cover and bring to a boil, then add some salt.

Step 7: make a big bowl of red soup

Materials required:

Red mushroom: 10

Egg: 1

Vegetables: 4

Scallops: how many

Vegetable oil: right amount

Salt: right amount

Precautions: 1. Soak scallops in advance, and make this dish within 10 minutes when you go home. 2. Add some scallops to make it fresh. 3. This dish doesn't need other seasonings such as oyster sauce, because the red mushrooms and scallops are fresh enough. 4. Red mushroom is warm and can be eaten with any food.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Hong Gu Yang Sheng Xi Lie Zhi San Hong Gu Ji Dan Tang