Cordyceps flower is rich in amino acids, protein, cordycepin, mannitol, SOD, adenosine, cordyceps polysaccharide, cordycepic acid and other components, while eggs are rich in protein, lecithin, sterol, calcium, phosphorus, iron, vitamin A, vitamin D and vitamin B, and the nutritional components are not in conflict, so they can be eaten together to supplement body nutrition and improve body immunity.

You can use cordyceps to make scrambled eggs.

Ingredients: Cordyceps sinensis 100g, 3 eggs, 2 green peppers, peanut oil, salt, soy sauce, cooking wine and garlic seeds.

1, get the ingredients ready first.

2. Wash the flowers of Cordyceps sinensis, blanch them in a boiling water pot for one minute, take them out after cooling, and control the moisture.

3. Wash the green pepper and cut the oblique slices. Peel the garlic, wash and cut into small pieces.

4. Add cooking wine to the eggs and break them up. After the oil pan is boiled, pour in the egg liquid and break it up.

5, leave the bottom oil in the pot, add green pepper and garlic to saute.

6. Add the Chinese caterpillar fungus and stir well, sprinkle with salt and stir well.

7. Add eggs and stir. Pour in soy sauce and stir well. Serve.