Low How to make shrimp and mushroom soup that is fat but not fat

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  1.Ingredients preparation

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  2. Beat the eggs into egg liquid, Remove heads and shells from prawns and set aside;

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  3.Crab mushroom, Enoki mushroom , ham sausage, onion and ginger, cut into pieces and set aside.

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  4. Pour an appropriate amount of water into the snow-flat pot and bring to a boil.Add mushrooms, blanch until cooked, remove and set aside.

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  5. After cleaning the pot, heat the pot and pour oil into it.Stir-fry the egg liquid and turn it into small pieces, then scoop it out.

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  6. No need to wash the pot, pour a little more oil, and pour in Fry the shrimp heads just now over low heat.The shrimp will be fried and the aroma will waft out.Pour in an appropriate amount of boiling water and cook until it boils.

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  7. Use a slotted spoon to take out the shrimp heads and add the ginger slices.White scallions, shredded ham.Stir with chopsticks and then add the blanched mushrooms and wait until the soup boils again.After the water boils, add the shrimp and cook for about 3-4 minutes.

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  8. Pour in the scrambled eggs, add an appropriate amount of salt and stir evenly.Before serving, add scallion leaves to enhance the aroma, turn off the heat and serve, and you’re done~

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  9.After cooking, the aroma can float outside the door, the soup is so delicious~