Ingredients

Enoki mushrooms (1 tael), eggs (2), garlic (2 cloves), oil (6 tablespoons), salt (1 tablespoon), soy sauce (1/8 tablespoon)

Method

1. Peel the garlic, flatten and chop into pieces. Cut off the old roots of the enoki mushrooms, wash and drain the water; break the eggs into a bowl and add 1/8 tablespoon Salt, stir with chopsticks in one direction for 3 minutes.

2. Heat the pan, add 5 tablespoons of oil, add the beaten egg liquid, and fry slowly over low heat until the bottom of the egg liquid solidifies.

3. Then flip over and fry for another 15 seconds, then scoop up the egg cake.

4. Add 1 tablespoon of oil, add minced garlic and sauté until fragrant, add enoki mushrooms and stir-fry for a few times, add the fried eggs, stir-fry quickly to break up the egg cake.

5. Stir-fry until the enoki mushrooms become soft, add 1/8 tablespoon of soy sauce and 1/6 tablespoon of salt, and serve.