Autumn mushrooms
By VicentaLakin
The fish are so white and white that they're low-heat and calcified that they often use them to cook eggs, soup and fried. Today, we share with you an autumn mushrooms and eggs, a nice, smooth, smooth hand-meat, an all-sliding surface, and a very smooth and comfy job with mushrooms, plus a omelet on the face。
Recipe Recommendations
- okra of 8
- white jade mushroom 50 grams
- beech mushroom 50 grams
- eggs of 2
- salt 3 grams
- soy sauce a little
- cooking wine a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Autumn mushrooms
1
Prepare food。
2
The mushrooms cut off the roots, and salt and water were added to the pot to burn the mushrooms。
3
The autumn surfaces are washed with salt, the wool above is washed and cut into thin sheets。
4
Eggs with salt and a little wine。
5
The hot pot oil is added to the autumn twilight and evenly salinized。
6
An egg fluid is placed in the pot, which is slightly condensed and then evenly set。
7
Put in the mushrooms, and a little bit of flat-fried。