1, before doing enoki mushrooms, it is best to blanch them in boiling water with salt, which can play the role of sterilization and astringency.

2, the garlic to coat pat flat chopped, enoki mushrooms cut off the old roots, washed and drained; eggs into a bowl, add 1/8 tablespoon of salt, in one direction with chopsticks whisking for 3 minutes.

3. Heat a wok with 5 tablespoons of oil, add the beaten egg, and sauté over low heat until the egg mixture solidifies.

4: Turn over and fry for another 15 seconds.

5: Add 1 tablespoon of oil, sauté the garlic, stir-fry the enoki mushrooms for a few seconds, then add the fried eggs and quickly stir-fry to break up the omelet.

6: Stir-fry the enoki mushrooms until they become soft, then add 1/8 tablespoon soy sauce and 1/6 tablespoon salt.