Ingredients: Lentinus edodes 100g, eggs 200g, vegetable oil 50g, refined salt 2g, and 2 onions.
1. Wash fresh mushrooms, cut into pieces, scrape shallots, wash and cut into chopped green onions. Mushrooms should be soaked for 20 minutes, washed and boiled for a while, which will wash off a lot of oxalic acid and taste better.
2. Take 1 bowl, beat in eggs, add mushrooms and refined salt, break up with chopsticks and stir well.
3. Stir-fry the wok, heat it with oil, add chopped green onion and stir-fry, pour in the egg paste, stir-fry along the bottom of the wok, and serve in blocks.
How to choose fresh mushrooms
Smell mushrooms. When buying, you should choose mushrooms with pure fragrance and no sour, sad or musty smell. Mushrooms should not be sticky to the touch. Generally speaking, fresh mushrooms are cooler than dried mushrooms and feel moist, but they must not stick. Squeeze mushrooms by hand, because mushrooms are very absorbent, and vendors will spray or soak mushrooms in large quantities to increase their weight.
You can find it by kneading it with your hands or kneading it. If dripping water or the mushroom cap is fragile, it means that there is too much water, the shelf life is shorter after soaking in water, the flavor is worse, and it is easy to be polluted or eroded. Look at the size, the bigger the mushroom, the better. Some particularly large mushrooms are promoted by hormones, which will have a bad effect on people's health if they are eaten regularly, while small or medium-sized mushrooms taste fresher. Mushrooms that are too big may have a hard taste because of fibrosis. So it's best not to buy too delicate mushrooms. Seven or eight delicate mushrooms are the best.