Ingredients: 8 mushrooms, 8 quail eggs, Dictyophora dictyophora 15, 3 asparagus, and half a cucumber.

Accessories: salt 3g, chicken essence 2g, soy sauce 5g.

Steps of mushroom quail egg soup:

1. Soak the mushrooms, remove their pedicels and put them on a plate.

2. Knock quail eggs into the mushroom umbrella and sprinkle a little salt on the yolk.

3. Pour the seafood soy sauce into the dish and steam it over high fire.

4. Take out the steamed mushroom quail eggs.

5. Add oil to the hot pot, stir-fry asparagus, dictyophora and cucumber gently, add mushrooms and quail eggs, and boil in water. Bring some salt and chicken essence to a boil.

6. All right, you can eat.