Fresh mushroom soup for eyebrows, try it after the festival by scraping oil, low-fat and low-calorie, easy to learn and nutritious

Today I would like to share with you a recipe for mushrooms that are delicious and do not waste ingredients - mushroom and egg soup;

Mushroom egg soup and fried mushrooms are somewhat similar, the previous steps are similar, and you need to fry the soup first, but you need to fry the soup first, but a few more steps are added later, it is not recommended to blanch the soup here, because the umami of the mushrooms will be lost when blanching, in order to make the nutrition more balanced, add eggs and dried shrimp, the mushroom soup will not be greasy, but the taste is very delicious, very suitable for replenishing water in autumn, friends who like it can try!

[Ingredients] 300g mushrooms, 2 eggs, appropriate amount of shrimp skin;

【How to make mushroom and egg soup】

1. Prepare the required materials first, a box of mushrooms is about 300g, 2 eggs, and a little shrimp skin, and the amount of ingredients can be prepared according to the number of people in the family;

2. Clean the fresh mushrooms you bought home with the roots, soak them in rice water or water for about 20 minutes, take them out after soaking, and drain the water;

3. Remove the root of the mushroom, do not cut the umbrella cover, cut the root into thin slices, add a little salt and cooking wine to the egg, beat it into egg liquid, rinse the shrimp skin slightly, and start the operation after all the ingredients are ready;

4. Heat the pot, add a little cooking oil, the oil temperature is 5 into the heat, add the egg liquid, stir-fry into egg pieces, the block is not too small;

5. Start frying the mushrooms, add a little olive oil to the pot, put the mushrooms in, at the beginning, the bottom side is facing down, fry over medium-low heat for about 1 minute, turn over and continue to fry for about 2 minutes;

6. When the mushrooms are out of the soup, pour the soup into the pot, cut the mushrooms into 3-4 pieces, then add an appropriate amount of water, mushroom roots, fried eggs and shrimp skin, and bring to a boil over high heat;

7. After the water is boiled, add salt and white pepper to taste, turn off the heat and remove the pot, and the mushroom and egg soup with fresh eyebrows off is out of the pot, which is nutritious, low fat and low calorie, and has a fresh and tender taste;

【Tips for selecting mushrooms】

1. Umbrella cover: The umbrella cover on the mushroom should be rounded, the whole umbrella cover should be wrapped, and the folds of the mushroom will be exposed when the umbrella cover is opened, the taste is not good, and the taste is not so delicious;

2. Color: If the surface color of the white mushroom is too white, it may be bleached, and the normal color of the mushroom is slightly yellow, not very authentic pure white;

3. Roots: The roots of the mushrooms are brown, such white mushrooms may be left for a long time and are not fresh;

Summary of the practice of mouth mushrooms:

1. The taste of the mushroom itself is very delicious, and it is not recommended to add monosodium glutamate or chicken essence during the cooking process;

2. The skill of cleaning mushrooms, when cleaning, the root should be cleaned before the root can be removed;