Scrambled eggs with mushrooms

1

Remove clean water to wash off the sand on the surface of the mushrooms, and then soak in clean water for 1 hour.

2

Wash the mushrooms and shred them; beat the eggs evenly; cut the green onions into chopped green onions.

3

3. Heat the oil and stir-fry the chopped green onion; add mushrooms, add some cooking wine, and stir fry together for 10 minutes.

4

Pour the eggs evenly into the pan, stir fry together for 2 minutes, add soy sauce, stir fry for another half minute, and then add MSG.

5

A delicious plate of scrambled eggs with mushrooms is complete.

Mushrooms are known as "mountain treasures". In the Song Dynasty, there are records that listed them as tributes. They are also an indispensable "meat among vegetables" dish in my country's folk banquets. The Japanese called shiitake mushrooms "the peak of plant food" and the Romans listed them as "God's food." Mushrooms are rich in nutrients and are very beneficial to human health. According to analysis by food experts, each 100 grams of dried mushrooms contains 13 grams of protein, 1 to 8 grams of fat, 54 grams of carbohydrates, 7 to 8 grams of crude fiber, 4 to 9 grams of ash, 124 mg of calcium, 415 mg of phosphorus, 25 to 3 mg of iron, and vitamins B1, B2, C, etc. In addition, it also contains more ergosterol and mannitol, which can be converted into vitamin D2 by sunlight or ultraviolet light, which can enhance human immunity and help children's bones and teeth grow. It is reported that there are more than 30 enzymes in shiitake mushrooms, which is a unique food that corrects the human body's enzyme deficiency.