Ingredients\\x0d\\ Fresh white mushrooms 200g\x0d\ Eggs two\x0d\ Parsnips a little\x0d\ Parsnip oil a little\x0d\ Salt moderate\x0d\ Chicken essence moderate\x0d\ White Mushroom Egg Drop Soup recipe\x0d\ Pick about 200g (the amount can be adjusted according to personal needs and taste) of fresh white mushrooms, removing the hard tip with mud. \x0d\\\\x0d\\\ When cleaning the white mushrooms, as the surface of the mushrooms is sticky and slippery and easily stained with mud, wash them with rice-washing water or by adding a little salt to the water for panning instead of soaking for a long time. \x0d\ Cut the white mushrooms into strips and serve on a plate. (As shown in the picture, it looks beautiful and easy to do) \x0d\ Crack two eggs into a bowl and mix well. Add chopped green onion and a pinch of salt to give the eggs a nice flavor. \x0d\\ Put the white mushrooms into the water, turn on the heat, and when the water boils, strain out and drain to remove the earthy flavor of the white mushrooms. Put back in the right amount of water and cook for 15 minutes. (Mushrooms are better cooked for longer.) Then add the beaten egg, stirring clockwise while pouring to make an egg flower shape. At this time, the flavor of the scallion is also incorporated into it ^O^\x0d\ Turn off the heat, add the right amount of salt, a little chicken essence, drizzle a little sesame oil can be out of the pan! The fragrance of mushrooms lingers around, fragrant and sweet, just like the flavor of nature, making your winter more sweet and warm?