EGG DROP SOUP 蘑菇蛋花湯
EGG DROP SOUP 蘑菇蛋花湯
| 大温粤菜打冷宵夜 | 尖's小厨
1. Fresh oyster mushrooms 2, 3 taels, rinsed with water and torn into small strips; beat an egg and set aside
2. Heat the pot, add a small amount of oil, put the torn mushrooms into the pot, add a small amount of salt and fry for a minute or two
3. Add two or three rice bowls of water, boil it, taste the salt of the soup, if it is not enough, add it to the right amount
4. Pour the beaten eggs into the pot, wait for a while until the eggs are formed, stir well, add chopped green onion, add a little monosodium glutamate, and take out of the pot.
Don't cook egg drop for too long, it won't taste good if it's too old.
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