1
![](doupload/caipu/12/11/13/20121113102835883.JPG)
各类菌菇洗净去根。可选择多种自己喜好的菌菇
2
![](doupload/caipu/12/11/13/20121113102836934.JPG)
烧一锅水,水中加盐
3
![](doupload/caipu/12/11/13/20121113102836607.JPG)
水开后下入菌菇,汆烫一分钟。这一步可有效防止在烘蛋时菌菇出水.
4
![](doupload/caipu/12/11/13/20121113102836131.JPG)
鸡蛋打散,加适量盐,料酒,然后打匀
5
![](doupload/caipu/12/11/13/20121113102836225.JPG)
加入水淀粉。干淀粉的量基本是一枚鸡蛋两小茶勺淀粉。水适量,能调开淀粉就行。
6
![](doupload/caipu/12/11/13/20121113102836371.JPG)
锅中倒油
7
![](doupload/caipu/12/11/13/20121113102836163.JPG)
中火下入沥干水的菌菇煸炒。
8
![](doupload/caipu/12/11/13/20121113102836863.JPG)
加少许耗油或生抽调味,加少许糖。然后把菌菇平铺锅底.
9
![](doupload/caipu/12/11/13/20121113102836781.JPG)
将蛋液倒入。覆盖菌菇
10
![](doupload/caipu/12/11/13/20121113102836603.JPG)
盖盖子,小火烘蛋。表面快要凝固完成时翻面.
11
![](doupload/caipu/12/11/13/20121113102836599.JPG)
依然小火烘蛋。盖盖子20秒。用盘子倒扣出锅
12
![](doupload/caipu/12/11/13/20121113102836458.jpg)
把整张切件就好了。喜欢整吃的也没所谓喽