The practice of home-cooked mushroom egg soup, less oil and less salt, nutritious and healthy!

Today, let's make a light mushroom and egg soup to drink, less oil and less salt, nutritious and healthy! Share along:

A home-cooked recipe for mushroom egg soup

Ingredients Required:

Enoki mushrooms, shiitake mushrooms, eggs, coriander, chopped green onions, salt, sesame oil, chicken essence

1. Remove the roots of enoki mushrooms and the stems of shiitake mushrooms.

2. Wash and blanch enoki mushrooms and shiitake mushrooms for one minute, then remove them for later use.

3. Put the chopped green onion in a bowl, add a little salt and sesame oil, mix well, and marinate (as the old saying goes: kill the chopped green onion).

4. Remove from the pot and put the water, add the blanched enoki mushrooms and shiitake mushrooms after the water boils, and bring to a boil.

Pour in the chopped green onions, stir well and bring to a boil.

Pour in the beaten egg mixture, stir well and bring to a boil.

Put in a little chicken essence before cooking, sprinkle with coriander segments, and it is delicious!