300 grams of loofah and 20 grams of water-borne fungus.

Eggs, 3 red peppers 10g

condiments

3 grams of salt and 2 grams of sugar.

Add a little pepper to cooking wine 1g

Onion10g ginger10g

Garlic 15g chicken essence 5g

40 ml of edible oil

Steps of scrambled eggs with loofah and auricularia auricula

1. Cut the towel gourd into pieces.

2. Tear the fungus into small pieces.

3. Cut the onion and ginger and chop the garlic into mud.

4. Slice red pepper.

5. break the egg.

6. Put the pot on the fire, put the oil to 50% heat, add the eggs and stir fry until cooked.

7. Put oil in the pot, saute garlic, onion ginger and red pepper.

8. Put the loofah, fungus and eggs into the pot and stir fry. Add a little cooking wine, salt and sugar and stir-fry until it is ripe.

9. Add chicken essence and pepper and mix well. Serve it on a plate.