Poached eggs and shiitake mushrooms do this, which is delicious and delicious, and the elderly and children like to eat them

I ate too many scrambled eggs, so today I will change the way to make a delicious way to make shiitake mushrooms and eggs. In doing so, it really goes well and my adults and children like to eat it.

Here's how I do it:

1. Slice the washed shiitake mushrooms, blanch them in water for 15 seconds, remove them and set aside.

2. Slice some carrots, green peppers and minced garlic.

3. Fry three poached eggs, poke the yolk apart, and cut the fried poached eggs into pieces for later use.

4. Add an appropriate amount of oil to the pot, add minced garlic and stir-fry until fragrant, then add green peppers and carrots and stir-fry until broken.

5. Then pour in the mushrooms and stir-fry evenly, add the egg pieces, add an appropriate amount of salt, light soy sauce, sugar, balsamic vinegar and stir-fry evenly, add an appropriate amount of starch water, and fry until the soup is viscous and ready to get out of the pot.

A very good home-cooked stir-fry, delicious and rice, friends who like it can try it!