These three dishes are cooked together and delicious, and the method is simple, and there is no soup left every time you eat Jingguang

【Boiled quail eggs with enoki mushrooms】

Ingredients: 200 grams of quail eggs; 100 grams of enoki mushrooms; 1 tofu skin.

Ingredients: 40 grams of peanut oil; 10g light soy sauce; 1 bag of sour soup sauce.

Step 1: Prepare the ingredients first, this sauce is very convenient to cook, sour and spicy appetizing, delicious and satisfying. You can also switch to your favorite sauce.

Step 2: Wash the chives, cut them into finely chopped green onions, and separate the green onions from the green onion leaves. Cut off the roots of enoki mushrooms, clean them and cut them into two sections. Rinse the tofu skin, roll it up and cut it into thin shredded tofu to make it more flavorful.

Step 3: Wash the quail eggs, cook in a pot under cold water for 10 minutes over medium heat, remove and cool, then pour out the water, shake it a few times, peel off the eggshells, and rinse well.

Step 4: Heat the oil, add the green onion and stir-fry until fragrant, then pour in the sauce and stir-fry until fragrant.

Step 5: Pour in an appropriate amount of water, add quail eggs, shredded tofu, enoki mushrooms, cook on high heat for 6 minutes, add light soy sauce to taste, sprinkle green onion leaves to enhance fragrance, and then enjoy from the pot. Sauces are generally salty and do not require additional salt. I love this bibimbap, so I don't cook it too dry every time.

These three dishes are cooked together and delicious, and the method is simple, and there is no soup left every time you eat Jingguang!