Chinese Food
Su weifo jumps over the wall
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Fresh and fragrant are keeping up with the rhythm. It's just the taste. In the transparent soup, the mushroom filaments are crispy. It's crispy and elastic in the water. The fiber threads of mushroom burst in the teeth. But the overall humidity is higher. It's like it can make water come out of your mouth. It's wrapped in delicious soup. The fragrance comes from this small pot. It's like a heaven with a stuttering.
Cooking ingredients
Cooking Steps
Step1:Slice Pleurotus eryngii. Cut mushrooms into small pieces. Tear Pleurotus ostreatus into small pieces.
Step2:Blanch four kinds of mushroom in boiling water.
Step3:Heat up the oil in the wok. Fry the shallots until they are slightly scorched. Take out the shallots and throw them away.
Step4:Put two eggs in the pan. Fry until golden on both sides.
Step5:Pour in enough boiling water. Bring to a boil and add in the scallion. Cook for 5 minutes until the soup is white.
Step6:Add four kinds of mushroom. Add 1 tablespoon cooking wine, 1 tablespoon salt, 1 tablespoon sugar, 2 grams white pepper, 1 tablespoon raw soy sauce and 1 tablespoon old soy sauce. Keep cooking for 3 minutes. Turn off the heat.
Step7:Pour in 1 teaspoon of scallion oil to add flavor before leaving the pot.
Cooking tips:There are skills in making delicious dishes.
