Scrambled Eggs with Brown Beech Mushrooms
Tender scrambled eggs stir-fried with brown beech mushrooms and carrot strips.
Story
This quick dish combines fluffy eggs with the earthy aroma of brown beech mushrooms and the sweetness of carrots. It comes together in minutes for a simple, comforting meal.
Ingredients
Buna shimeji mushrooms
150g
Eggs
2
Carrot
1/2
Salt
to taste
White pepper
to taste
Scallion
to taste
Corn oil
to taste
Instructions
1
Step 1
Prepare the required ingredients
2
Step 2
Cut the beech mushrooms into sections, cut the carrot into strips, and chop the green onions
3
Step 3
Blanch the carrots for 2 minutes and remove
4
Step 4
Blanch the beech mushrooms for 2 minutes and remove
5
Step 5
Beat the eggs, add salt, white pepper, fresh mushrooms, carrots, and half of the green onions, and mix well
6
Step 6
Heat the wok, pour in the oil, and add the egg mixture
7
Step 7
Stir-fry constantly with a spatula until the egg mixture sets
8
Step 8
Sprinkle with chopped green onions and serve
9
Step 9
Finished product
10
Step 10
Finished product
