Farmhouse fast dish - snow cabbage, winter bamboo shoots, hundred leaves, mushrooms, egg skin pot

This dish was learned by watching the video of an anchor with goods, and it is quite comfortable to eat some steaming pot in winter, and the materials are simple and easy to make, so let's try it.

Ingredients

Pickledcabbageandbambooshoots

mushrooms

eggs

shutterknot

Cooking Instructions

Ingredients: pickled cabbage and winter bamboo shoots (this is sold live with goods), shover knots, mushrooms, edamame, eggs
Handle the ingredients first, rinse the mushrooms and cut them into thick slices, add the eggs with cooking wine and white pepper and beat evenly for later use.
Boil a pot of boiling water and blanch the shutter knots and edamame beans first, so that the beany smell can be removed.
Heat a non-stick frying pan, add a little oil, pour in the egg mixture, and slowly turn the pan to make an omelet.
Cut the spread quiche into diamond-shaped pieces.
The pan of the omelette does not need to be washed, then heated, put some oil in the stir-fried cabbage and winter bamboo shoots first.
When stir-frying, you should have plenty of oil, and the aroma of the cabbage should be brought out, and then the mushroom slices should be added and stir-fried together.
Wait for the mushroom slices to soften, pour into a pot, pour in boiling water and bring to a boil.
Add the blanched knots and the edamame to a boil.
Cook for 2~3 minutes, season with salt and white pepper, and bring the egg skins to a boil.
Roll for 1 minute and you'll be served with the soup pot. The shutter knot absorbs the umami of snow cabbage, winter bamboo shoots, mushrooms and egg skins, which is very good for rice, and sweats all over the pot when it is cold.