Suggest trying Scrambled Eggs with Corn and Shiitake Mushrooms. This is a home-cooked dish, the main ingredients are mushrooms, eggs, seasoning salt, monosodium glutamate, etc. The dish is made by pouring the ingredients into the pan and stir-frying the cooking.

Scrambled eggs with mushrooms and corn: 2 mushrooms, 2 eggs, corn kernels, salt, monosodium glutamate (MSG), sugar, seasoning powder.

Scrambled Eggs with Shiitake Mushrooms and Corn:

1, beat the eggs, put a moderate amount of salt in the egg mixture.

2, put the raw corn kernels into the pan on high heat and cook for about 10 minutes, after cooking, fish up the empty water for use.

2. Put the mushrooms into a bowl and pour in the boiling water to soak. Don't pour out the water after soaking the mushrooms for the second time, set aside. Remove the mushrooms from the bowl and cut into thin slices.

3, pour the oil to boil until 7/8 cooked, pour in the egg and stir fry to make it a small piece of small pieces. Pour in the corn kernels, sprinkle salt and seasoning powder. Stir fry again for about 30 seconds. Serve on a plate.

4: Heat the oil until cooked, add the mushrooms. Stir-fry for about two minutes, sprinkle salt and drop a little soy sauce. The color can be improved. Pour three to five tablespoons of water into the second soaking mushrooms and add a teaspoon of sugar. Simmer for two minutes.

5, pour in the corn eggs, stir fry. Cover the pot and simmer for three minutes. Turn off the heat, sprinkle monosodium glutamate and stir fry for the last time, serve.

Eating Value:

1, the nutritional value of the flower mushroom is very high, rich in protein and amino acids, fat, crude fiber and vitamins 1, B2, C, niacin, calcium, phosphorus, iron, etc., and its proteins have albumin, gluten, alcohol-soluble proteins, amino acids and so on. According to the analysis of the flower mushroom contains crude protein 23.2 ~ 24.3%, crude fat 2.92 ~ 3.37%, and calcium, zinc, phosphorus, iron and other minerals and a variety of vitamins.

2, eggs are a nutritious food, an egg weighs about 50 grams, containing 7 grams of protein, 6 grams of fat, generating 82 kilocalories of heat energy. Egg protein amino acid ratio is very suitable for human physiological needs, easy for the body to absorb, the utilization rate of up to 98% or more, high nutritional value.