Scrambled eggs with mushroom-salty and fresh taste
Pleurotus eryngii is rich in nutrients and is rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, and zinc. It can improve the human body's immune function and has anti-cancer, blood fat reduction, gastrointestinal moistening and beautifying effects on the human body.
Scrambled eggs with mushroom
Recipe Recommendations
- Pleurotus eryngii of 2
- eggs of 2
- peanut oil 25 grams
- salt 3 grams
- MSG appropriate amount
- sesame oil 5 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs with mushroom
1
Wash the apricot mushroom first.
2
Cut it into thin threads.
3
Put it in hot water and blanch it.
4
Knock the eggs into a bowl and stir well.
5
Put oil in the pan, pour in the egg liquid and stir fry smoothly.
6
Serve it out for later use.
7
Chop the green onions and ginger, and cut the spinach stalks into inches.
8
Put oil in the pan, add spring onions and ginger and saute until fragrant.
9
Add the apricot mushroom and stir fry.
10
Pour in the eggs and stir fry, add salt.
11
Add the spinach stalks and stir fry well.
12
Add monosodium glutamate and sesame oil to taste.