Wild Mushroom Egg Soup

Overview

Edible fungi are green foods and health foods rich in protein and amino acids, extremely low in fat, and rich in vitamins and trace elements.

Soak the picked mushrooms in water for two minutes, allowing the roots to soak in the soil.
Use a brush to scrub the roots, wash them, and tear them into shreds with your hands.
Heat the oil in the pan, add minced ginger and minced garlic, stir-fry until golden brown and fragrant.
Add the prepared shredded mushrooms.
Fry until cooked and set aside.
Pour in boiling water.
After the water is completely boiled, pour in the egg mixture.
Pour in the cornstarch mixture prepared with cold water.
After the soup boils, add the mushrooms.
Sprinkle in chopped green onion and fine salt.
Plate it, sprinkle with black pepper, and enjoy the delicious mushroom egg soup.