Sautéed White Beech Mushroom With Tomato And Egg

Spring is suitable for eating some light dishes. Mushroom is a good choice. White beech mushroom is a rare edible mushroom. Contains high protein and abundant lysine. How to cook white beech mushroom? Today I will share a recipe of white beech mushroom sir fry with tomato and egg. White mushroom mushrooms are crisp, tender and smooth, the tomatoes are slightly sour and appetizing. You guys can follow the steps to cook this dish below.

Ingredients:

250g white beech mushroom, 2 eggs, 1 tomato, appropriate amount of oil and salt, green onion

Cooking steps:

1. Cut off the root of white beech mushroom and then separate it.

2. Knock the eggs into the bowl and stir them evenly, then cut the tomatoes into pieces and chop the green onions.

3. Add water to the pot and boil, pour the white beech mushroom into the boiling water and cook until it becomes soft, take it out of the pot and set aside.

4. Add oil to the pot and heat, add chopped green onion, then add tomato and stir-fry until juice come out.

5. Pour the white beech mushroom and stir-fry evenly.

6. Pour the scrambled eggs, then add salt, stir quickly and evenly, turn off the heat.

White Beech Mushroom Stir-Fry With Tomato And Egg Tips:

White beech mushroom blanching can remove impurities and odors. The tomatoes should be sautéed until they are juicy.

Also Read: Deep-Fried Seafood Mushrooms