1. Beat the eggs into a bowl and mix well.

2. Wash the seafood mushrooms and cut them into pieces.

3. Slice carrots and shred shallots.

4. Stir-fry the eggs in oil and take them out for later use.

5. Heat the oil in the pot, pour in the carrots and stir fry a few times.

6. Pour the seafood mushrooms into the fire and quickly fry the water. Add some salt and pepper to taste.

7. Pour in the eggs and mix well.

8. Pour in onions.

9. Stir well and cook.

10. Pick up the pot and put it on the plate.

1. First of all, we need to choose fresh seafood mushrooms. After buying them back, we need to remove the bottom of them, then break them open and clean them. You can cut the fresh mushrooms into small pieces, or you can put the whole fresh mushrooms directly into the soup.

2. Put a proper amount of water in the pot. When the water boils, you can put the seafood mushrooms in. Because seafood mushrooms belong to mushrooms, they need to be cooked for a long time. Then, you can put some other ingredients in the soup, such as some tomatoes and some meat.

Basic introduction of fresh mushrooms:

Fresh Pleurotus ostreatus is one of the high-quality edible fungi in the north temperate zone. Its taste is fresher than Pleurotus ostreatus, its meat quality is thicker than Pleurotus ostreatus, its texture is tougher than Lentinus edodes, and its taste is excellent. Not only that, it also has a unique crab flavor, high nutritional value and high medicinal value. In Japan, it is called "the fragrance is in Tricholoma matsutake and the taste is in mushrooms".