Mushroom soup recipe is as follows:

Main ingredients: white mushrooms, tofu, ham, eggs.

Accessories: scallions, tofu, pot, oil, soy sauce, salt, water, starch.

1, all the ingredients are ready, white mushrooms, tofu, ham, eggs, scallions, tofu must use soft tofu, smooth texture, also good to cook, about the side dishes, you can add according to their own tastes, carrots, cucumbers, mushrooms can be.

2, white mushrooms clean, and then cut into small sections of spare, do not cut too long.

3, ham sausage diced, tofu cut into small pieces, chopped scallions spare.

4, put oil in the pan, when the oil is hot, pour in the egg mixture, scrambled eggs, served in a bowl.

5, another pan, pour the oil, oil hot, pour in the white mushrooms and ham diced stir-fry for a while, then pour in soy sauce, salt, then add water, put the tofu block, high heat boil, cook for three to five minutes.

6, put in the scrambled eggs and seaweed, then pour in the starch water, mix well, put in pepper and sesame oil, sprinkle with small scallions on it.

Notes for making mushroom head

1, choose fresh mushrooms: Choose fresh mushrooms, which should be intact in appearance and bright in color. Avoid choosing mushrooms that have become soft, spotted or have bad odor.

2. Cleaning and treatment: Rinse the mushrooms with water to remove the soil and impurities on the surface. Special brushes can be used to lightly brush the mushrooms, but do not soak the mushrooms so that they do not absorb too much water and affect their flavor.

3. Cutting method: according to personal taste and preference, cut the mushrooms into appropriate size pieces or slices. You can choose to cut thin slices or thick pieces to meet the taste requirements of mushroom soup.

4, with other ingredients: Mushroom soup can be cooked with other ingredients, such as onion, garlic, cream, chicken and so on. Match them according to your personal preference and nutritional needs to add texture and enrich the flavor of the soup.

5, cooking and stewing time: mushroom cooking and stewing time is generally shorter, so as to avoid mushrooms become too soft or lose its original flavor. It is best to add mushrooms after the soup boils and keep the cooking time between 10 to 15 minutes.