Ingredients ?

1 handful of enoki mushrooms

A few chopped green onions

2-5 slices of ginger

2 pcs of cilantro

2 eggs

A few pinches of salt

a few pinches of vinegar

a few pinches of soy sauce/midamy

a few drops of sesame oil

Methods to make Enoki Mushroom and Egg Soup ?

Material Preparation:

1. Cut the root of enoki mushrooms two centimeters upward, throw away 2 centimeters of the root, and then cut the rest of the center crosswise into two halves, broken and cleaned with water.

2. Cut a little chopped green onion, cut 2-4 slices of ginger (like to eat ginger can be cut foam), refining pot with.

3. Wash the two cilantro after removing the root, cut into 3-4 cm small pieces.

4. Will just 2 eggs into a bowl, add a little salt, crack.

Heat the wok over high heat and pour in the cooking oil. When the oil is about 60%, add the chopped green onion and ginger and stir-fry until the green onion starts to change color.

Pour in the washed enoki mushrooms and stir-fry, then pour in a little soy sauce or Mildred's and continue to stir-fry for about 2 minutes.

Pour in water (as much as you want) and cook over high heat until the water boils.

After the water boils, continue to cook for a minute, turn down the heat, pour in the right amount of vinegar (if you want to drink sour, put a little more), put in the right amount of salt, stir a few times, pour in the beaten egg, put in the cut cilantro, drop a few drops of sesame oil, stir well and then turn off the heat and put out of the pot.