Carrots are rich in vitamins and have the ability to strengthen the spleen and stomach, tonifying the liver and eyesight, clearing away heat and detoxification, strengthening the yang and tonifying the kidneys, and transmitting rashes, etc. Fungus replenishes the qi and nourishes the blood; moistening the lungs and relieving coughs; anti-coagulant; antihypertensive; anti-cancer; and transporting blood, and it's good for your body to eat more of these vegetables in the spring.

Materials

Main ingredient: 100g of carrots, 50g of fungus, 2 eggs;

Subsidiary: moderate oil, salt, green onion

Scrambled Eggs with Carrots and Fungus

1

Eggs beaten.

2

Cut carrots into small pieces.

3

Soak the fungus and drain.

4

Scramble the eggs with oil in the bottom of the wok and serve.

5

Put a little oil in the bottom of the wok and sauté the carrots until half cooked.

6

Pour in the fungus and stir fry for a minute.

7

Add the scrambled eggs and stir-fry, season with salt and sprinkle with chopped green onion.

Tips

Carrots should be fully sauteed in oil, which can promote the absorption of vitamins