This is a recipe I came up with the two of my favourite ingredients: Egg and mushroom, it's easy, quick, and goes well with rice and porridge.
我很喜欢吃菌类，所以经常买新鲜的菇类做菜。这道菜用了泡发的干香菇，香菇炒起来比较香，让这道菜的口感和味道都更加丰富，配饭下粥都很香喔！
注：也可以用任何新鲜的菇类做，一样好吃。
Ingredients：
3-4 Medium size egg
6-8 Dried Shitake Mushroom (Soak and slice thickly)
6-8 Portobello Mushroom (Slice thickly)
1/2 packet of Clamshell Mushroom (cut the roots and break it.)
1 tsp Minced garlic
Chopped Spring Onion for garnishing
Seasoning：
1/2 tsp Oyster Sauce
1/2 tsp Fish Sauce or Soy Sauce （or to taste）
1/2 tsp Chinese Cooking Wine
Salt to taste
Few drops of sesame oil
Pepper powder（Optional）
Note：You can use any type of mushroom for this dish.
材料：
3 只鸡蛋
5-6 朵香菇 (Dried Shitake Mushroom) 泡发
6-8 朵蘑菇 (Portobello Mushroom)
1/2 包 冯喜菇（Clamshell Mushroom)
1 tsp 蒜蓉
葱花适量
调味：
1/2 tsp 蚝油（Oyster Sauce）
1/2 tsp 鱼露/酱油 （或适量）
1/2 tsp 料酒
盐适量
几滴麻油
胡椒适量（Optional）
1. Clean and prepared the ingredients accordingly. Add some salt, pepper powder and 1/2 tsp of chinese cooking wine into eggs, lightly whisk till slightly fluffy (Bubbly).
Note：Adding Chinese cooking wine makes the scrambled egg taste so much better, try it out!
2. Heat up a wok/cooking pan, add 1 tbsp of oil, quickly scrambled the egg, take it out and put aside.
1. 把香菇泡发，蘑菇切片，冯喜菇切去根部，掰开。切葱花，蒜剁茸。
2. 鸡蛋加入一点盐，胡椒粉和1/2 tsp料酒打散，打出气泡最好。热锅，加点油，把鸡蛋炒好，盛起备用。
注：料酒加到鸡蛋里能让鸡蛋更香，更嫩。
3. In the same cooking pan, add another tsp oil, stir fry garlic and dried mushroom until fragrance, and add the other two types of mushroom, stir well.
4. Season with oyster sauce, fish sauce/soy sauce and about 1 tbsp of water. Add the scrambled egg, stir well and continue cooking for about 1-2 minutes.
5. Add a few drops of sesame oil, sprinkle some chopped spring onion before serving.
3. 同一口锅里，倒入1 tsp油，爆香蒜蓉，把香菇炒香。然后加入蘑菇和冯喜菇，翻匀，加入蚝油，鱼露/酱油，一点水（大约1大匙就好了），把炒好的鸡蛋倒入，翻匀，让鸡蛋吸收酱汁，再稍微炒个1-2分钟。
4. 起锅前滴几滴麻油，撒葱花，就好了。
中文-- 三菇炒鸡蛋
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