How to make potato, mushroom and egg soup

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  1. Prepare the ingredients.Peel, wash and cut the potatoes into thick shreds, wash and cut the mushrooms into thin slices, and beat the eggs well.

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  2.Heat the pan and add an appropriate amount of salad oil



3.Add shredded potatoes and shiitake mushroom slices, stir-fry quickly and evenly

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  4.Put in enough water to cover the potatoes, bring to a boil over high heat and then simmer over low heat.

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  5.If the potatoes are soft and waxy, add a spoonful of Haitian Gold Label light soy sauce

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  6.Slowly heat, add the well-mixed egg liquid, and stir gently.

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  7. Taste and fine-tune the taste according to your own taste, add chopped green onion and serve!