Fried eggs with mushrooms and peppers

Ingredients: dried mushrooms 10, 2 eggs, 4 peppers, 5 cloves of garlic, 2.5g of salt, 5g of soy sauce and peanut oil.

Exercise:

1. Break two eggs for use.

2. Soak mushrooms in warm water in advance until there is no hard core, and then cut into strips.

3. Wash the peppers and cut them into small pieces.

4. Peel and slice garlic.

5. Put proper amount of peanut oil in the pot. When the oil is hot, the egg liquid will slip away quickly and then serve.

6. Add a little peanut oil and stir-fry garlic cloves.

7. Add the chopped mushrooms.

8. Add persimmon pepper, add a tablespoon of boiling water, stir-fry over low heat until the mushrooms are cooked.

9. Add half a spoonful of salt and a spoonful of soy sauce and mix well.

10. Add scrambled eggs, stir-fry over low heat for 1 min until the eggs are tasty, and turn off the heat to serve.

Tip:

Eggs absorb salt easily, so I didn't add salt when I scrambled eggs. I put it in after the whole dish was seasoned and stirred evenly. You don't have to worry about finished eggs at all. They have no taste at all. When the egg is served on the table, you will know how strong its ability to absorb flavor is.