Tomatoes, fungus and eggs are all very nutritious. Stir-fried with green peppers is delicious, nutritious and unique. It is a refreshing meal. Here's how to do it.

Tools/materials: tomato 1 piece, auricularia auricula 25g, green pepper 1 piece, 3 eggs.

Onion, ginger, garlic, salt, monosodium glutamate, pepper, starch and oil.

First, quickly soak the fungus in warm water, clean the soaked fungus and dry it for later use.

Wash tomatoes with clear water, control the moisture, and cut into pieces.

Wash the green pepper with clear water, control the moisture, and cut into pieces.

Beat the eggs into a dish and stir them into egg liquid.

Cut onion, ginger and garlic into sections for later use. Put a little starch in the bowl and add water to make a thin paste.

Stir-fry the eggs in a pan until half-cooked, and set aside.

Heat oil in the pan, add pepper, onion, ginger and garlic and stir fry. Add tomatoes and stir fry.

Stir-fry until the tomatoes are soft, add the soup and add the fungus to stir fry.

Stir-fry until the fungus is transparent and shiny, add green pepper, stir-fry slightly and add salt. Add scrambled eggs immediately.

Turn the eggs twice and add the whipped cream. After the juice is thick, add monosodium glutamate, turn off the fire and take out the spoon.