Required ingredients:
Dried shiitake mushrooms (or fresh shiitake mushrooms), eggs, soy sauce, soy sauce, salt, monosodium glutamate (MSG) and so on.
Methods:
1. Soak dried shiitake mushrooms in lukewarm water at about 40 degrees Celsius (no hard core), then rinse with water and set aside; if you use fresh shiitake mushrooms, put them in lightly salted water for 10 minutes and then rinse. Cut the soaked shiitake mushrooms into slices; beat the eggs and whisk them with soy sauce and water.
2. Add oil to the pan and scramble the eggs, breaking them into pieces with a spatula.
3. Pour oil into the wok, heat it over high heat, stir-fry the sliced mushrooms, then add soy sauce, dark soy sauce, salt and sugar and stir-fry.
4: Add a little water and bring to a boil (you don't need to add water if the fresh mushrooms will produce soup).
5, pour in the eggs and stir fry, and finally pour in the water starch thickening, can be.