In a blink of an eye, in July, during the summer vacation every year, it is the dog days, it is the hottest two months of summer, I don't want to go out every day, the sultry weather is suffocating, sweating will increase significantly, most of the body's nutrients are metabolized, the body will lack water and nutrients, this time to eat more fresh fruits and vegetables, drink more delicious soup. Every summer, many people like to take tonics, only know to drink broth chicken soup, although it is very nourishing, but it takes a long time, and it is also very greasy, not suitable for summer consumption. Today I will share a vegetarian soup suitable for all ages - green vegetable oyster mushroom egg soup, the soup is super delicious, easy to learn, learn to taste it for your family. In July, the broth and chicken soup stand aside, and smart people often drink this soup to replenish nutrition and spend the summer comfortably.
【The process of making oyster mushroom and egg soup】
Prepare some ingredients: buy two eggs, a little cooking oil, a few garlic heads, a little cold water and boiling water, buy about 150 grams of fresh green vegetables (small green vegetables are a kind of green vegetables, rich in vitamins and crude fiber, meat and vegetables can be matched, and some small vegetables can also be thrown into the soup), buy about 250 grams of fresh oyster mushrooms (oyster mushrooms are a kind of fresh and tender mushrooms, the taste is very tender, tender and delicious, with eggs and meat is a perfect match, very suitable for cooking soup, making the soup more delicious), a number of shallots, half a spoon of white vinegar, half a spoon of chicken essence, a little fresh taste, a little salt, a few chives, and other condiments.
Detailed production process:
Step 1: Buy baby greens, oyster mushrooms and eggs and other ingredients in advance, break off the leaves of the baby greens, put them all in a container, soak them in an appropriate amount of water, wash and control the moisture on the surface.
Step 2: Cut off the roots of the oyster mushrooms, tear the larger oyster mushrooms into small pieces, put the oyster mushrooms in a container, soak them in water and salt, soak out the dirty things inside, wash and squeeze out the water, and set them aside for later use.
Step 3: Wash the fresh chives, cut them into a number of chopped shallots, beat the eggs in a bowl, stir them quickly with chopsticks, add a little white vinegar to remove the smell, add half a spoon of salt, stir the egg mixture well, and set aside.
Step 4: Add a little cooking oil to the bottom of the pot, pour in the adjusted egg mixture, let the eggs fry slowly over low heat, let the egg liquid fry until it is set, and turn it a few times with a spatula.
Step 5: Add chopped green onion and minced ginger, pour in oyster mushrooms and stir-fry until hydrated, add an appropriate amount of water, and cook for about 5 to 8 minutes to make the soup slowly rich.
Step 6: Add the washed green vegetables, add a little fresh flavor, add salt, chicken essence and pepper and other condiments, cook for a short time, and take it out of the pot, and this green vegetable and oyster mushroom egg soup is completed.
Tips for making oyster mushroom and egg soup: When cooking this delicious and nutritious oyster mushroom egg soup, there are a few tips and tricks that can help you better grasp the essence of the dish.
First of all, about the choice of ingredients. Try to choose fresh vegetables and oyster mushrooms, fresh ingredients not only taste better, but also have higher nutritional value. When buying oyster mushrooms, you can observe whether their color is uniform and whether the caps are complete, which are important criteria for judging the freshness of oyster mushrooms.
Second, be careful when handling ingredients. Wash the greens and cut them into appropriate segments so that they are easier to absorb when cooking. Oyster mushrooms should be torn into small pieces so that the soup is richer. When processing eggs, you can beat the eggs, add a pinch of salt and cooking wine, and scramble the eggs into small pieces over medium-low heat.
Finally, be careful when seasoning. Add seasonings such as salt and pepper to taste, but not too salty. In addition, you can also try adding some chicken essence or MSG to enhance the freshness, but remember not to overdo it.
Overall, making egg soup with green vegetables and oyster mushrooms requires patience and care. As long as you master these tips and points, you will be able to make a delicious meal that looks and tastes great. Why not give it a try at your leisure?
Oyster mushroom egg soup is a low-fat and healthy soup, simpler than chicken soup, the soup is super delicious, made of oyster mushrooms, eggs and vegetables, without adding a piece of meat, but it is more popular than broth, it tastes delicious, regulates our appetite, supplements various nutrients, and learns to make it for the family.
Netizens, have you learned how to make this oyster mushroom and egg soup? (The pictures in the article are all from the Internet)