Ingredients:
3 eggs
150g brown Shimeji and Oyster mushrooms
1 carrot
A handful of chopped onions
Condiments: Salt, white pepper powder
Cooking steps:
1. Peel the carrot and coarsely cut it into slices.
2. Cut the root of Oyster mushroom and brown Shimeji, rinse and break mushrooms into individuals.
3. In a hot stockpot, drop in carrot slices, Oyster mushrooms, brown Shimeji and bleach for 2 minutes, then ladle them out and drain off excessive moisture.
4. Break eggs into a bowl, drop in mushrooms, carrot slices, sprinkle with a pinch of salt and whisk evenly.
5. In a skillet, add moderate oil, when hot, drop in egg liquid and stir till caky. Finally scatter with a handful of chopped onions if desired.