How to scramble eggs and fungus delicious

China is the hometown of black fungus, and the Chinese nation recognized and developed black fungus as early as 4,000 years ago in the Shennong era, and began to cultivate and eat. Black fungus is smooth and tender, and the dry product is high in protein, vitamins and iron, and its protein contains a variety of amino acids, especially lysine and leucine. Because the water content of fresh fungus is too high, it is not easy to preserve, so people are used to drying it into dried fungus, and soak it in water when eating, and it can restore the smooth and tender taste of fresh fungus.

Scrambled eggs with fungus are a home-cooked dish that we often eat, which is nutritious, light and delicious. How do you make this dish delicious? Today I will teach you the tricks of scrambled eggs with fungus, follow the steps to do it, the fungus is not fried, the eggs are tender and delicious, this dish is fried with shallots, shallots and eggs, fungus are suitable for matching, and the dishes made are fragrant with green onions, especially for rice, and the detailed methods are shared below:

Scrambled eggs with fungus and shallots] Ingredients required: Appropriate amount of fungus (dry), 2 eggs, 4-5 shallots, appropriate amount of oil and salt

Steps:1First of all, the dried fungus should be soaked, and the fungus can be soaked in cold water to maintain the original nutrients of the fungus.

After 3-4 hours of soaking, soaking the fungus in cold water can allow the fungus to slowly absorb and soak in the cold water, so that it can restore the translucency of the fresh fungus, the yield rate is also very high, the taste is very crisp, and the black fungus can absorb enough water and return to the physical state when it grows.

2.Wash the soaked fungus and tear the larger fungus into small flowers.

3.Knock the eggs into the bowl, beat evenly with chopsticks, cut the shallots into segments with an oblique knife, open the green onion white and green onion leaves, and fry the green onion white part first, and then fry the green onion leaves, so that the green onion leaves will not be overfried.

4.Add water to the pot and boil, blanch the fungus, boil for 1-2 minutes after the water boils, take out the fungus, blanch the fungus before frying, the frying time is short, and it is not easy to fry the pan when frying.

5.Add oil to the pot and heat it, pour in the egg mixture, spread the egg mixture, heat until the egg liquid is slightly solidified, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

6.Add a little oil to the pot, add the white green onion and stir-fry until fragrant.

7.Then add the fungus and stir-fry for 1-2 minutes.

8.Put in the egg pieces, green onion leaves, add salt, quickly stir-fry evenly over high heat, turn off the heat, put it on a plate, and a plate of light and delicious fungus and shallot scrambled eggs is ready.

Tips: Dried fungus has a good effect of soaking in cold water, and the yield is also very high, and the taste is very crisp. Blanch the fungus before frying, the frying time is shortened, and it is not easy to fry the pan when stir-frying.

Stir-fry the fungus and shallots together, which can also avoid the fryer, and when this dish is stir-fried, it should be fried quickly over high heat.

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1. Wash the tomatoes and cut them into cubes, soak the fungus, and cut the garlic seedlings into sections for later use.

2. Add an appropriate amount of salt to the eggs and beat evenly.

3. Heat the oil pan and pour in the egg mixture, fry into pieces, and set aside.

4. Heat the oil in a pan, add the garlic sprouts and stir-fry evenly.

5Add the fungus and tomatoes.

6Pour in the egg cubes.

7. After stir-frying evenly, add an appropriate amount of salt and put it on a plate.

Fungus can be eaten occasionally to clear blood vessels, especially for the elderly, and it is especially nutritious with eggs.

Process: Stir-fry. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Beat the eggs.

2.Soak the dried fungus in advance and shredd.

3.Heat the oil in a pan and pour in the egg mixture.

4.Stir-fry into chunks and remove for later use.

5.Pour the remaining oil into the shredded fungus and stir-fry.

6.Pour in the scrambled eggs and add the oil-consuming soy sauce.

7.Stir-fry over high heat.

Cooking Tips:

The fungus can be boiled a little and then the eggs are added.

Mushu meat. Mushu meat, formerly known as Mushu meat, is a common characteristic traditional dish, which belongs to one of the eight major cuisines of Shandong cuisine-Confucian cuisine, and is often read as mushu meat, alfalfa meat, etc. Its dish is made by mixing pork slices with eggs and fungus, and is named because the scrambled eggs are yellow and crushed, similar to wooden leaves.

This dish has a fresh taste, delicious taste, rich texture, rich nutrition, and suitable for all ages.

Cooking method: Stir-fry.

Tenderloin. 100 grams.

Agaric. 50 grams.

Carrot. 50 grams.

Cucumber. 50 grams.

After soaking the fungus in water, remove the stem, wash it, and tear it into small flowers.

1 9 Soak the fungus in water, remove the stem, wash it, and tear it into small flowers.

Wash the cucumbers and carrots and cut them into 2-3cm long diamond-shaped slices.

2 9 Wash the cucumbers and carrots and cut them into thin diamond-shaped slices 2-3cm long.

Cut the tenderloin into slices, add 5 grams of cooking wine, 5 grams of starch, 2 grams of salt and marinate for about 15 minutes.

3 9 Cut the tenderloin into slices, add 5 grams of cooking wine, 5 grams of starch, 2 grams of salt and marinate for about 15 minutes.

Crack 2 eggs into a bowl, add 1g of salt and mix well to form an egg mixture.

4 9 Crack 2 eggs into a bowl, add 1 gram of salt and mix well to form an egg mixture.

Wash the green onion, ginger and garlic, slice and set aside.

5 9 Wash the green onion, ginger and garlic, slice and set aside.

Scrambled eggs with fungus.

Look at the food world, there are little fairy fungus scrambled eggs, all I want to practice it myself, I feel great** are all original pictures without retouching.

Ingredients: fungus, eggs, chili, green onions, chili peppers, garlic, ginger.

Steps: Step 1: Soak the fungus and prepare the materials.

Step 2, fry the eggs first, there is no shooting here to see the follow-up.

Step 3: After the ingredients are almost stir-fried, add the fungus and stir-fry evenly.

Step 4: When the fungus is almost fried, put the chili pepper in and fry it.

Step 5、Then add a little water and boil for a few minutes to cook seven or eight medium-cooked in addition to the eggs and scramble well。

Step 6: Then add salt and seasoning (soy sauce, cooking wine, etc.), stir well, and cook for 1 minute to taste.

Tips: 1. For chili peppers, you can choose bell pepper or horn pepper, which is not spicy. 2. Friends who don't like spicy food, remember to remove the seeds from the little pepper, because if you remove the seeds, you won't add them. 3.Let's move, go home from work or cook it yourself!

Black fungus is a mushroom that we often eat at home, and it is smooth and delicious, delicious and nutritious. Black fungus is very suitable for autumn to eat, clear the lungs and moisten the intestines. The protein content of black fungus is comparable to that of animal food, and it has the reputation of "the meat of vegetarians".

Fungus scrambled eggs is a home-cooked scrambled, is a good meal, today teach you to make fungus scrambled eggs, add this vegetable to fry together, eat fragrant and delicious, it is cucumber, cucumber crisp and delicious, with a fragrant taste, especially suitable for side dishes, fragrant and fragrant, the dishes made are better than meat, the following share the method:

Cucumber fungus scrambled eggs] Ingredients required: 1 cucumber, 1 handful of dried fungus, 3 eggs, appropriate amount of oil and salt, 1 shallot, 1 tablespoon light soy sauce

Steps:1Prepare the required materials, the dried fungus needs to be soaked in advance, soak the dried fungus in cold water for 3-4 hours, and fully soak the fungus.

2.Wash the soaked fungus and tear it into small flowers. Cut the cucumber into sections with an oblique knife and then cut into cucumber slices.

3.Knock the eggs into a bowl, beat evenly, and cut the shallots into small pieces with an oblique knife.

4.Add water to the pot, bring to a boil, blanch the fungus for about 1 minute, remove the fungus, drain and set aside.

5.Add oil to the pot and heat it, pour in the egg mixture, spread it out, heat the fungus until it solidifies slightly, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

6.Add a little oil to the pot, add the green onion and stir-fry until fragrant, and then add the fungus and stir-fry a few times.

7.Add the cucumber slices and stir-fry a few times over high heat, then add light soy sauce and salt, and stir-fry evenly over high heat.

8.Put in the scrambled egg pieces, stir-fry evenly, turn off the heat, put it on a plate, and a plate of scrambled eggs with cucumber fungus is ready.

Tips: Blanch the fungus with boiling water before frying, which can effectively drain the water from the fungus, so that the processed fungus is healthier. After blanching, the fungus is relatively dry, so it is not easy to fry when stir-frying.

Fungus is a common and precious edible product, both wild and cultivated. The fungus is delicious, very nutritious, not only can be eaten alone, but also can be cooked and eaten with a variety of vegetables and meat, in addition, the fungus can also be used as medicine, which can achieve the effect of invigorating blood, and can also prevent and ** iron deficiency anemia.

Eggs are also a common ingredient for us, we can usually use it to cook or scramble to eat, it is also a more nutritious food, especially the protein content is relatively high, today I want to talk about this black fungus scrambled eggs is the use of black fungus and eggs these two ingredients.

Ingredients: 50 grams of fungus, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of cooking wine.

Method:1Pick and wash the soaked fungus, and beat the eggs into a bowl;

2.Add an appropriate amount of salt, cooking wine and chopped green onion to the eggs and stir well;

3.Heat oil in a pan;

4.Pour in the egg wash and spread out;

5.After pouring the fungus;

6.Add a little salt and stir-fry evenly;

7.It's out of the pot.

Tips: 1. Add a small amount of salt and cooking wine to the eggs, add salt to make the eggs more flavorful, adding cooking wine can not only remove the fishy, but also make the taste of the eggs more tender and the color is better;

2. Fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together.

3. People with hemorrhoids should not eat fungus and pheasants together, pheasants have small poison, and eating the two together is easy to induce hemorrhoids bleeding.

The alkaloids in black fungus can promote the secretion of glands in the digestive tract and urinary tract, and help prevent and treat gallstones and kidney stones. The mannan sugar, xylose and dietary fiber contained in the fungus are helpful in reducing blood sugar fluctuations and regulating insulin secretion, and are good food for diabetics.

Black fungus has the functions of invigorating qi and strengthening the body, nourishing the kidney and stomach, invigorating blood, etc., it can anti-blood coagulation, anti-thrombosis, lowering blood lipids, the effect of black fungus reduces blood viscosity, softens blood vessels, makes blood flow smooth, and reduces the occurrence of cardiovascular disease. Black fungus also has a strong adsorption effect, and regular consumption is conducive to the timely discharge of garbage generated in the body. Black fungus also has a good dissolving function for gallstones and kidney stones, and the effect of black fungus is that the plant alkaloid it contains has the characteristics of promoting the secretion of various glands in the digestive tract and urinary tract, and the plant alkaloid can cooperate with these secretions to catalyze stones and lubricate the intestines.

Process: Stir-fry. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Soak the fungus for 6-8 hours.

2.Beat the eggs well.

3.Slice the sausages.

4.Green peppers, red peppers shredded.

5.Shred the cabbage.

6.Scrambled eggs and serve.

7.Pour oil into the pan and add the sausages.

8.Add the chili peppers to the stir-fry.

9.Add cabbage and fungus, eggs, add salt to taste

A few simple steps to teach you how to make delicious scrambled eggs with fungus.

How to fry fungus eggs and fungus deliciously, first put the eggs on a plate after scrambling and take it out, and then put the fungus in the pot and fry it. Well, put a little less soup bag fungus to collect the soup, pour the eggs into the pot, and then stir-fry it, and then thicken it out of the pot.

Prepare slices of pork belly, beat 4 eggs, soak the fungus in advance and wash it for later use, and slice the cucumber. Prepare chopped green onions and minced garlic. Heat the oil, add the beaten eggs, and stir-fry for later use.

Then start the pot and burn a little oil, add the pork belly slices and stir-fry until slightly dry, add the chopped green onion and garlic, stir-fry the fragrance, release the soy sauce, put in the fungus, cucumber, salt monosodium glutamate, and finally put in the scrambled eggs, stir-fry evenly, put out of the pot and put on the plate, and a delicious mushu meat is made.

Hello friend. If you want to say that the best home-cooked food to make, it must be "scrambled eggs", and the first dish that most of us in China learn is scrambled eggs

But the easiest is often the hardest. Although everyone knows how to make scrambled eggs, there are not many delicious ones, and many times the scrambled eggs are old and fishy and not tasteful, and they are not happy to eat at all.

So the question is, how to scramble tender and ageless eggs?

1.Egg beating stage: Take 3 smaller eggs as an example. To beat the eggs, add 1 tablespoon of water, beat and stir well.

**And the practice by Qing'an.

This is the key to tenderness of the eggs and can make the scrambled eggs fluffier.

You can also add cooking wine to the egg mixture and stir well, the cooking wine can remove the fishy smell of the eggs, so that the egg liquid can solidify faster after being put into the pot. Scrambled 3 eggs and add about 3 grams of cooking wine, not too much.

2.Hot oil stage: Don't put less oil in the scrambled eggs, slightly more than usual stir-frying. Draw a large circle along the edge of the pot and pour the oil, then shake the pan so that the oil evenly sticks to the wall of the pot.

3.Stir-frying stage: When the oil pan is hot, about 8 hot, draw a large circle along the edge of the pot and pour in the egg mixture, and use a frying spoon to draw a circle while pouring. After 3 to 5 seconds of the eggs, the egg liquid is formed but still a little raw.

** And the practice by Uncle Hill.

Or fry the egg mixture slowly over low heat after putting it in the pan, fry it until it is 7 ripe and the egg liquid has just solidified, then use chopsticks to break up the eggs and put them out.

**And the practice by Qing'an.

If you do this, you don't have to worry about the eggs getting old Eggs are a very versatile home-cooked ingredient, and in addition to tomatoes, they can be paired with many vegetables to create unexpected deliciousness! Today, Xiaoguoer will come to make healthy and nourishing home-cooked dishes suitable for autumn with everyone, with real 0 difficulty, you must not help but want to give it a try

Scrambled eggs with okra =

by Yuandouer.

Ingredients: 200 grams of okra.

3 eggs.

Red pepper half.

Excipients] oil appropriate amount.

Salt to taste. Method].

1.Wash the okra and blanch it in boiling water.

2.Cut the okra into sections, wash the red pepper and cut into small slices. Crack the eggs into a bowl and beat with a pinch of salt.

4.Add some oil to the pan and stir-fry the okra and red pepper slightly.

5.Add the scrambled eggs and stir well, add salt to taste. A side dish that is particularly refreshing and suitable for early autumn, because it is the fragrance and umami of okra and the egg itself, so there is no need for too much seasoning.

Good luck.