Mushroom scrambled eggs

100 grams of mushrooms, 200 grams of eggs, 50 grams of vegetable oil, 2 grams of refined salt, and 2 chives. Preparation method: (1) Wash fresh mushrooms, cut into slices, remove beard from chives, wash and cut into chopped green onions.

(2) Take a bowl, beat the eggs, add the mushrooms and refined salt, beat them with chopsticks and stir evenly.

(3) Heat the wok over high heat, add oil and stir-fry the chopped green onion until fragrant. Pour down the egg slurry and stir-fry along the bottom of the pot until it forms lumps. Plate the pot and serve.

Features: Fresh and refreshing, nourishing the stomach and intestines, reducing phlegm and regulating qi.

Mushrooms contain oxalic acid, and eggs are rich in calcium. The combination of the two will produce calcium oxalate, which is difficult to absorb.

Soak the mushrooms for 20 minutes, wash them, and run them through boiling water to wash away a large amount of oxalic acid, which will make them better.

1. Soak the mushrooms in water, cut off the old roots with scissors, pick out impurities, and cook in boiling water for about 5 minutes

2. Cut the cabbage into slices and blanch them in boiling water. Remove and drain.

3. Add oil to the pot, add some meat and stir-fry, add onion, ginger and garlic, stir-fry until fragrant.

4. Add mushrooms, cabbage slices, pour some cooking wine, add salt, MSG, pepper and a little sugar.

5. If there is less water when the cabbage is fried in the pot, then add a little less broth or boiling water, boil it a little, thicken it, and pour sesame oil on it.

200 grams of spinach, 10 grams of mushrooms, 3 grams of sesame oil, appropriate amounts of garlic, chopped green onion, shredded ginger, cooking wine and salt. ?

Wash the spinach; remove the roots of the mushrooms, wash them, and cut them in half; heat the oil in a wok until it is 60% hot, add the spinach, stir-fry until cooked, and put it on a plate; Put the pot on the fire, add garlic, chopped green onion, shredded ginger, cooking wine and salt, add a small amount of water and bring to a boil, add the mushrooms and stir-fry until cooked, pour it on top of the spinach on the plate.

1. Cut the meat into strips, put it in a container, add appropriate amount of cooking wine and soy sauce and marinate for 10 minutes.

2. Wash the mushrooms and celery, tear the mushrooms into strips by hand, and cut the celery leaves into sections. Slice green onion and ginger.

3. Blanch the mushrooms in the pot, take them out quickly and control the water.

4. After the pot is heated, add appropriate amount of oil, add ginger slices and green onions and stir-fry until fragrant, add shredded pork and stir-fry.

5. After the shredded meat changes color, add the mushrooms and stir-fry for three to two minutes. Add the celery segments and stir-fry.

6. Drain a little water, stir-fry until the celery is soft, add appropriate amount of salt to taste, and serve. ?

Notes?

1. Blanch the oyster mushrooms to prevent them from watering out during frying. Stir-frying requires speed, so blanch is very important.

2. Marinate the meat slices to make them smooth and tender. ?

3. Do not add water. Mushrooms will cook easily if they have been blanched.

Ingredients: 100 grams of fresh mushrooms, 400 grams of cauliflower, 5 grams of shredded onion and ginger, and 2 grams of MSG.

Preparation method: Wash the mushrooms, tear them into pieces, and blanch them in boiling water. Tear the cauliflower into small florets and blanch them in boiling water. Heat oil in a pot, add onion and ginger and saute until fragrant, add sliced ??mushrooms and cauliflower and stir-fry until cooked, add MSG to taste and serve.