Ingredients: fresh shrimp 100g, Tricholoma matsutake 3, shiitake mushroom 2, seafood mushroom, Pleurotus eryngii 50g, Flammulina velutipes 1, lunch meat 2, egg 1, fungus 7, onion 1, and small stone pepper and Tricholoma matsutake bone soup/kloc-0.
1, prepare the ingredients.
2. Fresh shrimps are shelled from head to tail, peeled off and returned to the shrimp line.
3, Tricholoma matsutake, fungus soaked hair washed.
4. Wash the mushrooms and control the water.
5. Break the eggs into egg liquid, brush a thin layer of oil in the pot to heat them, then pour them into the broken egg liquid, shake the pot and spread them into egg skins.
6. Boil the wide water in the pot, put mushrooms, white mushrooms and Flammulina velutipes 1 min, then drain and take out.
7. Take another casserole, add a bowl of clear water, add 1 can of Xiaoshijiao Tricholoma matsutake bone soup, and boil to form a soup base.
8. Wash and slice mushrooms, slice lunch meat, slice egg skin and cut shallots. Add all the ingredients to the soup and cook over high heat for 3 minutes.
9. Sprinkle onion rings before cooking.