Health benefits

Fungus: moistens lungs, relieves cough, replenishes qi, stops bleeding

Eggs: moistens dryness, enhances immunity, protects eyes and improves eyesight

Ginger: lowers adverse events and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms

Ingredients

500 grams of fungus and gram of food

200 grams of eggs Foods that are incompatible with each other

Foods that are incompatible with 10 grams of onions

Foods that are incompatible with 10 grams of ginger

Foods that are incompatible with 10 grams of garlic

10 grams of green pepper

10g red pepper

10g salt

5g pepper

15g chicken powder

10 grams of cooking wine

5 grams of sesame oil

5 grams of rice vinegar that is compatible with food

5 grams of light soy sauce

How to make scrambled eggs with fungus

1. Remove the soaked fungus stems and cut them into slices.

2. Wash the green and red peppers, remove the stems and fascia, and cut into diamond-shaped slices.

3. Slice onion, ginger and garlic.

4. Crack the eggs into a bowl and beat well and set aside.

5. Add water to the pot, bring to a boil over high heat, blanch the picked fungus, remove and control the water

6. Add 15 grams of salad oil to the pot, bring to a boil over high heat Heat until 70% hot, add beaten eggs, stir-fry and break up, put in a colander and set aside.

7. Add 10 grams of salad oil in the pot, heat the oil to 70% heat over high heat, add 10 grams each of onion, ginger and garlic and saute until fragrant.

8. At this time, add the cut green and red pepper slices, turn to medium heat and stir-fry.

9. Then add 10 grams of cooking wine, 500 grams of blanched fungus, and stir-fry over high heat.

10. Add the scrambled eggs; add 10 grams of salt, 15 grams of chicken powder, 5 grams of pepper, 5 grams of rice vinegar, 5 grams of light soy sauce, and stir-fry over high heat for 40 seconds. Finally, drizzle 5 grams of sesame oil, take out of the pan and put on a plate.