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Time-saving and nourishing Hypsizygus marmoreus and egg soup

2018-08-14 16:03:32
INGREDIENTS:
1 pack of Hypsizygus marmoreus
1 egg
Moderate chopped shallot and ginger slices (or bruised ginger)
CONDIMENTS: Salt, light soy sauce, olive oil, sesame oil and starch
STEPS:
1. Rinse Hypsizygus marmoreus off, cut the root and set aside.
2. In a bowl, add 2 tablespoons of starch and mix with moderate water, stirring up till thick.
3. In a bowl, crack the egg and whip up evenly.
4. In a wok, add a drizzle of olive oil, when hot, drop in chopped shallot, ginger slices and stir till fragrant, then blend with Hypsizygus marmoreus and sprinkle with half a tablespoon of light soy sauce to taste. Pouring in 2-3 bowls of water, cover the lid and bring into a boil.
5. Lightly pour the mixture of water and starch while stirring to avoid knots, season with a pinch of salt and blend with egg liquid. Lower to soft flame after bringing into a boil again.
6. Finally enhance the flavor with a drizzle of sesame oil. Enjoy.
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