Mushrooms are also called white mushrooms in many places. They are delicious and nutritious. They contain protein, vitamins and various amino acids such as calcium, phosphorus, potassium, sodium and magnesium, which can enhance immunity and protect the liver. The vitamin D contained in them can also prevent osteoporosis. So why do many people like to eat mushrooms? Because it contains a lot of dietary fibres, it can promote detoxification and prevent constipation, and mushrooms belong to low-fat foods, and eating a little more is not afraid of getting fat; So today, I will share with you a method that mushrooms are delicious and save ingredients-mushroom egg flower soup; Mushroom egg flower soup is somewhat similar to fried mushrooms. The process difference in the front is not too much, but the juice should be cooked first, but two more steps are added in the back. It is not recommended for soup makers here to borrow water, because the delicious mushrooms will flow out when they are borrowed. In order to balance the nutritional components, eggs and dried shrimps are added. The processed mushroom soup is not easy to feel greasy, but it tastes very delicious, especially suitable for replenishing water in autumn. The favorite friends are worth a try.

The practice of mushroom egg soup 1, directly prepare the required information, a box of mushrooms is about 300g, 2 raw eggs, and a little shrimp skin. The amount of ingredients can also be prepared in advance according to the total number of family members; 2. Buy home fresh mushrooms, clean up the roots, put them in rice washing water or clean water for 20 minutes, soak them, fish them up and drain them; 3. Take off the roots of mushrooms without cutting the umbrella cover, cut the roots into pieces, put a little edible salt and yellow wine into the raw eggs to make an egg liquid, and slightly clean the shrimp skin. You can start operation when any materials are ready; 4, the dish pot is hot, put a little vegetable oil, the temperature is 5 minutes, add the egg liquid, stir-fry into egg pieces, and the small pieces need not be too small.

5. Gradually fry the mushrooms, add a small amount of edible olive oil to the pot, and put the mushrooms in. At first, the bottom edge is facing down, and the medium and small fire is fried for 1 minute, and then it is turned over and fried again for 2 minutes; 6. When the mushroom comes out with tea soup, pour the soup into the pot, cut the mushroom into 3-4 pieces, and then add a proper amount of cold water, fungus roots, fried eggs and shrimp skin, and make it popular and boil; 7. After the water is boiled, add edible salt and white pepper seasoning, turn off the fire and start the pot. The mushroom and egg soup with fresh eyebrows is full of nutrition, low in fat and calories, and tender in taste.