1. Prepare the ingredients:

A handful of enoki mushrooms, cut off the root of a strand of a strand of the break apart, put in a basin with water to soak and rinse.

Prepare a small pot, beat three eggs, use chopsticks to quickly break the eggs, add 1 gram of salt and continue to stir the eggs out of the bubble.

Red pepper a, deseeded after cutting into thin julienne in the basin, green pepper a deseeded after cutting into thin julienne, half of the white onion cut into chopped scallions and green and red peppers together.

2. blanching:

boil water in the pot, drizzle a little vegetable oil, vegetable oil can improve the brightness of the mushrooms, after the water boils into the mushrooms quickly blanch for 30 seconds, after pulling out of the water quickly rinse with water to control the water.

3. Start cooking:

Burn oil in the pan, pour in the eggs after the oil is hot, the eggs will quickly blister and shape when hot, after the eggs are shaped and solidified, pour in the green and red bell pepper shreds and quickly stir fry for a few seconds, and then put in the blanched mushrooms and quickly stir fry.

4. Start seasoning:

Add 1 gram of salt, 1 gram of sugar, a little bit of water, easy to melt the seasoning quickly stir fry to melt the seasoning, dripping a few drops of old pumping a little color.

Turn the color of the old soy sauce evenly after the opening of the fire quickly stir fry juice after you can get up the pan on the plate, so that scrambled eggs taste tender, bright color practice is simple.

Trivia:

1. Needle mushrooms contain colchicine, easily dissolved in water, after blanching, colchicine is basically destroyed.

2. After blanching, the enoki mushrooms are uniformly raw and cooked, making it easy to quickly fry them out of the pan later.