How to make scrambled eggs with mushrooms?

Eggs and mushrooms are both relatively simple ingredients. When they are combined together, the taste will not be too outstanding, but it is more suitable for everyone's taste and is very simple to make. Shiitake mushrooms are rich in amino acids, while eggs are a protein-rich ingredient.

raw material

500g fresh mushrooms, 3 eggs, 1 tbsp 15ml cooking wine, 1 tbsp 15ml water, 2 tbsp 30ml light soy sauce, 2 tsp 10ml dark soy sauce, 1/4 tsp 1g salt, 1/2 tsp 3g sugar, 4 tbsp 60ml water starch, 1/4 tsp 1ml sesame oil.

practice

1. Soak the mushrooms in light salt water for 10 minutes, then wash and cut into 2 mm thick slices. Beat the eggs and add cooking wine and water and mix well.

2. Pour oil into the pan and heat over high heat. When the oil is 80% hot, add the eggs and quickly stir them into pieces with a spatula. Serve the fried eggs for later use.

3. Pour more oil into the pot and heat it over high heat. When the oil is 70% hot, pour in the mushroom slices. Stir-fry for 30 seconds, then pour in light soy sauce, dark soy sauce, salt and sugar and stir-fry for 2 minutes.

4. After the mushrooms have released juice, continue to stir-fry for 2 minutes. Pour in the eggs and mix well, then pour in water starch to thicken. Before serving, drizzle with sesame oil.