Sautéed White Beech Mushroom With Tomato And Egg
Servings: 4
Calories: 1000kcal
Ingredients
- 250g white beech mushroom
- 2 eggs
- 1 tomato
- Moderate salt and oil
- Green onion
Instructions
- Cut off the root of white beech mushroom and then separate it.
- Knock the eggs into the bowl and stir them evenly, then cut the tomatoes into pieces and chop the green onions.
- 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.
- Add oil to the pot and heat, add chopped green onion, then add tomato and stir-fry until juice come out.
- Pour the white beech mushroom and stir-fry evenly.
- Pour the scrambled eggs, then add salt, stir quickly and evenly, turn off the heat.
Notes
White beech mushroom blanching can remove impurities and odors. The tomatoes should be sautéed until they are juicy.