2. Egg soup with Pleurotus ostreatus: Ingredients: 200g of Pleurotus ostreatus, 2 eggs, oil 1 spoon, salt 1 spoon, 2 drops of sesame oil, chicken essence 1 spoon and onion 1 root. Wash the Pleurotus ostreatus, tear it into small flowers, and beat the eggs into the bowl; Put water in the pot, boil the water, put the Pleurotus ostreatus in the water and take it out; Add oil to the pot and saute chopped green onion; Add Pleurotus ostreatus and stir fry; Adding water; Add salt to the eggs and break them up; After the water in the pot boils, slowly pour the egg liquid into the pot; Boil and solidify the egg liquid with low fire; Then use chopsticks to spread the solidified eggs; Add salt to taste and pour a little sesame oil.
3. Pork and egg soup with Pleurotus ostreatus: Ingredients: 250g of Pleurotus ostreatus, 2 eggs, lean meat100g, olive oil10g, 5g of salt, and appropriate amount of water. Pork is generally delicious when it is cross-cut. Just look at the texture before cutting. After cutting, add a little olive oil and salt and marinate for more than ten minutes. Wash Pleurotus ostreatus and tear small strips. Cool the oil in a hot pan, stir-fry the sliced meat, medium-cooked, turn off the heat and serve. After the water is boiled, add the washed Pleurotus ostreatus, which will soften, so don't worry about adding too little water all the time. After cooking for one minute, add the fried meat. Boil for about two minutes, put the eggs and add the right amount of salt to serve.