Scrambled eggs with fungus
Modern nutritionists praise black fungus as "the meat among vegetables" and its nutritional value is comparable to animal food. Fungus is extremely rich in iron, so eating fungus regularly can nourish blood and preserve the face, make people's skin ruddy and radiant, and can prevent and treat iron deficiency anemia. It can also absorb and collect dust and impurities remaining in the human digestive system and expel them from the body, thus clearing the stomach and cleansing the intestines. It also has a significant effect on resolving endogenous foreign bodies such as gallstones and kidney stones. Fungus contains anti-tumor active substances, which can enhance the body's immunity. Regular consumption can prevent and fight cancer.
Recipe Recommendations
- fungus 100 grams
- eggs of 2
- cucumber 50 grams
- salt 2 grams
- chicken essence 2 grams
- soy sauce 1 scoop
- oil appropriate amount
- onion appropriate amount
Steps for Scrambled eggs with fungus
1
Soak the fungus in advance.
2
Slice the cucumber.
3
Beat the eggs.
4
Put oil in a frying pan and heat it up.
5
Add in the beaten eggs, stir with chopsticks and serve out.
6
Leave the base oil in the pan and saute the chives.
7
Add the fungus and stir fry.
8
Add a little water and soy sauce and cook until the soup is dry.
9
Add the scrambled eggs and cucumber slices, stir fry well, add chicken essence and salt to taste.Scrambled eggs with fungus Make Tips
Fungus should not be eaten with river snails and wild ducks. Field snails and wild ducks are sweet and cool, and they are prone to indigestion when eaten together.