1. Soak the black fungus in advance, wash the green pepper, 3 eggs, and chop the onion (not photographed);

2. Chop the fungus;

3. Chop the green pepper, because my family can't eat spicy food. I always choose this kind of persimmon pepper which is not spicy. In fact, if you can eat spicy food, green pepper or line pepper is better;

4. Add a little salt to the eggs in the bowl and break them up for use;

5. Heat the wok, drain the oil and saute the chopped green onion. First put the cut fungus in and stir fry;

6. Add chopped green peppers and stir fry, then add salt to taste (there is some salt in the egg liquid, and the salt here only needs to adjust the salt taste of fungus and green peppers)

7. Pour the egg liquid into the wok and gently shake it to make the egg liquid flow;

8. Stir well and the eggs will be cooked;

9. Scrambled eggs with fungus and green pepper will do.

Nutritional value of green pepper

1. Green pepper is rich in vitamin B, vitamin C and carotene, which can promote digestion and accelerate fat metabolism.

2. Green peppers have high water content (74%~94%) and low calories, but with maturity, the water content will decrease and the calories will increase. Vitamin a and vitamin c increase with maturity. Generally speaking, the content of vitamin C is 3.5 times that of tomatoes, similar to strawberries and lemons, and the highest among vegetables.