Scrambled eggs with mushroom cabbage-salty and fresh taste.
Flammulina velutipes contains a complete range of essential amino acids for the human body, among which lysine and arginine are particularly rich, and the zinc content is relatively high. It has a good effect on enhancing intelligence, especially children's height and intellectual development.
Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but is also suitable for hypertensive patients, obese people and middle-aged and elderly people, mainly because it is a high-potassium and low-sodium food.
Scrambled eggs with mushrooms and cabbage
By JayceSipes
Recipe Recommendations
- Flammulina velutipes 200 grams
- cabbage 200 grams
- fungus 50 grams
- eggs of 2
- peanut oil 30 grams
- cooking wine 10 grams
- salt 3 grams
- onion 10 grams
- Jiang 5 grams
- white sugar 5 grams
- MSG 2 grams
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with mushrooms and cabbage
1
Pick and wash the mushroom first.
2
Blanch it in hot water.
3
Wash the fungus and blanch it with hot water. Serve on a plate for later use.
4
Wash the cabbage and blanch it in hot water.
5
Knock the eggs into a bowl and stir well.
6
Put it in a frying pan, stir fry, and remove for later use.
7
Put oil in the pan, add pork and stir-fry.
8
Add onions and ginger and stir-fry until fragrant, add cooking wine, soy sauce, and white sugar and stir-fry.
9
Add mushroom and fungus and stir fry.
10
Add cabbage and stir fry well.
11
Add salt and monosodium glutamate to taste and serve.
12
Pour into a plate and enjoy.