White jade mushroom egg soup

Ingredients

• White Jade Mushroom 250g
• Minced pork 80g
• Dried fungus Several flowers
• Eggs Two
• Tomato One
• Scallions Two stalks
• Ginger A small piece
• Edible oil Appropriate amount
• Cooking wine One ​​teaspoon
• Ketchup One ​​tablespoon
• Light soy sauce Half tablespoon
• Totole Chicken Sauce Half teaspoon
• White sugar A little
• Water starch One ​​tablespoon
• Table salt A little
• Sesame oil A few drops

Steps

1. Ingredients photo: a handful of white jade mushrooms about 250g, a few dried fungus soaked in warm water in advance, one tomato, about 80g of minced pork, two eggs, a small piece of ginger, two green onions

2. Make a cross cut on the tomato cleaning surface

3. Add boiling water and soak for about three minutes to facilitate peeling

4. Choose good green onions and wash them, and scrub the ginger thoroughly

5. Rub and wash the fungus under running water

6. Clean and prepare white jade mushrooms

7. Change the knife: mince the white, green and green onions, and cut the ginger into shreds

8. Shred the fungus

9. Cut the white jade mushroom in the middle

10. Boil water in a pot, boil the white jade mushrooms in the water, and blanch them for one minute

11. Remove and set aside

12. Peel tomatoes

13. Cut tomatoes into cubes

14. All ingredients are ready

15. Heat the pan with cold oil, add scallions, white ginger and stir-fry over low heat

16. Add minced meat and stir-fry until minced meat turns white

17. Pour a teaspoon of cooking wine and stir-fry to remove the fishy flavor

18. Add tomato cubes and stir-fry for one minute

19. Add a tablespoon of tomato paste and stir-fry evenly

20. Add white jade mushroom

21. Add shredded fungus and stir-fry evenly

22. Add appropriate amount of hot water and bring to boil

23. Season with half a teaspoon of Totolo Chicken Sauce

24. Half a tablespoon of light soy sauce

25. A little sugar

26. Cover and simmer for 5 minutes

27. Turn to high heat, pour an appropriate amount of water starch, and reduce the juice slightly

28. Pour the egg liquid, Ah Chen used a slotted spoon to pour the egg liquid into very thin egg drops

29. Taste the saltiness and add a little salt to adjust the taste according to your personal taste

30. Add a few drops of sesame oil before serving

31. Sprinkle with chopped green onion and serve

32. Finished product

33. Finished product

34. This soup is simple to make, salty and delicious, and rich in nutrients. Friends who like it, come and try it