Auricularia auricula is praised by modern nutritionists as "a meat dish in vegetarian diet". Auricularia auricula can promote blood circulation, reduce blood viscosity, prevent platelets from agglutinating on blood vessel walls, and help prevent arteriosclerosis, cerebrovascular diseases and coronary heart disease. It is a natural anticoagulant. However, it is precisely because of this that patients with bleeding tendency should not use fungus for tonic. For example, people with cerebral hemorrhage should eat less fungi, especially in the first three months after the onset of cerebral hemorrhage. Even after the recovery of cerebral hemorrhage, they should not eat a lot. In addition, before and after surgery and tooth extraction, we should also avoid eating a lot of auricularia auricula, and patients with hemoptysis, hematochezia and nosebleeds should not eat it.

food

20 grams of auricularia auricula

Two eggs

A carrot

Proper amount of salt

Proper amount of oil

Methods/steps

Prepare all the raw materials, soak the fungus one day in advance, pick and wash it and tear it into small pieces. Beat the eggs into a bowl and cut the onions into small pieces.

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Put a little oil in the pot, pour in the egg mixture, stir-fry until cooked, and put it on a plate for later use.

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Put a little oil in the pot, add chopped green onion and carrot and stir fry.

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Pour in the fungus and continue to stir fry.

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Add refined salt

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Pour in scrambled eggs, stir well and serve.

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