Mushrooms can be scrambled eggs

Scrambled eggs with mushrooms and bell peppers

Materials: 10 dried mushrooms, 2 eggs, 4 bell peppers, 5 cloves of garlic, 2.5g of salt, 5g of soy sauce, peanut oil.

Methods:

1. Beat two eggs and set aside.

2. Soak the mushrooms in warm water in advance until no hard core hair and then cut strips.

3. Hangzhou pepper washed and cut into small sections.

4. Garlic peeled and sliced.

5. Pan put a moderate amount of peanut oil, oil hot, under the egg quickly slip loose after the sheng out.

6. Put a little more peanut oil, put the garlic cloves burst incense.

7. Put in the chopped mushroom strips.

8. Put Hangzhou pepper, add a tablespoon of boiling water, stir-fry over medium-low heat until the mushrooms are cooked through.

9. Season with half a tablespoon of salt and a tablespoon of soy sauce, stir-fry well.

10. Add the scrambled eggs and stir-fry over low heat for 1 minute until the eggs become flavorful, then turn off the heat and serve.

Tips:

Eggs can easily absorb the flavor of salt, so I did not put salt in the scrambled eggs, and is in the whole dish seasoning before putting the eggs stir-fried evenly. You don't have to worry about the finished eggs being flavorless, you'll see how well they absorb flavor when you bring them to the table.