If you have children at home, your mouth will be harsh. You should not only eat green vegetables, but also try this home-cooked snack-scrambled eggs with oil-guzzling mushrooms. Fresh mushrooms can be made into various delicious dishes, such as mushroom soup and scrambled eggs with oil-consuming mushrooms. Many people still don't know how to make this oil-guzzling mushroom scrambled egg. Remember the following steps to make sure that the whole family likes it. During the dog days, it is recommended to eat this "dish" often, which is fresh, tender and delicious, and greasy, and eat CDs.

Cooking method of scrambled eggs with oil-guzzling mushrooms Buy some food: Buy about 400g of high-quality mushrooms (mushrooms are very popular fungi, delicate and smooth, contain a lot of water and carbohydrates, and have ultra-low calorific value, which can be used with raw pork or eggs for a long time, especially appetizing), 4 eggs, a certain amount of cold water, a little edible salt, a spoonful of oil consumption, a little sesame seeds, a lot of olive oil and a little monosodium glutamate.

Actual cooking sequence: 1: Prepare fresh mushrooms and eggs, and cut off the roots of mushrooms first. If the mushroom is too big, you can break it into many small flowers, put it in a container, add a little edible salt and a little cold water, and soak it in salt water for 15 minutes, and control the surface moisture. 2. Cut the root of the millet pepper and clean it, cut it into multiple circles, break some garlic and cut it into powder, clean the shallots and cut them into onion sections for later use. 3. Beat all four eggs in a container, prepare to eat less cold boiled water, add a little salt and sugar, let the egg liquid be stirred up in advance, prepare the fungus and egg liquid, and gradually cook this oil-consuming mushroom scrambled egg. 4: Add a lost vegetable oil to the bottom pot, pour the egg liquid into the pot, fry until the color is golden, put it into pieces, stir-fry it into small pieces, and take it out and keep it.

5: Add oil to the pot again, add garlic and millet pepper, stir fry quickly for 30 seconds, pour the mushrooms into the pot until they become loose, and stir fry all the water. 6: Add some egg pieces, stir-fry quickly and evenly, add three spoonfuls of soy sauce and one spoonful of oil to improve the flavor, add sugar and edible salt to taste, and sprinkle some onion segments and stir-fry evenly. 7: Set the pan. This oil-guzzling mushroom scrambled eggs can be eaten up. Auricularia auricula is very delicate and delicious, and eggs are tender, smooth and refreshing. The method is particularly simple and very popular with my children. Scrambled eggs with oil-guzzling mushrooms is a home-cooked dish in my family's dinner. Usually, mushrooms are often used to make soup. Mushrooms themselves are very delicate and delicious. It goes well with raw eggs. Raw eggs are fresh and tender, especially beautiful in color, refreshing and delicious, and greasy, and you won't forget them once you eat them.