Egg soup with Chinese cabbage and fungus(bai cai mu er ji dan tang )

Egg soup with Chinese cabbage and fungus

Introduction:

"The cabbage is planted by my mother. On Sunday, I went home and took some and stored them in the refrigerator for two or three days. I didn't want to go out to buy vegetables when it rained. I cooked this bowl of soup with the ready-made fungus and eggs at home. It tastes light and nutritious. Cabbage is rich in crude fiber, which can not only moisten intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. Auricularia auricula can clean up the lungs and digestive tract. And Auricularia auricula also contains a lot of polysaccharides and lecithin, which can remove the excess fat in blood vessels and prevent the deposition of fat in the wall of blood vessels, so as to prevent atherosclerosis

Production steps:

Step 1: remove the roots and roots of Auricularia auricula, wash the sediment and tear it into small pieces for later use.

Step 2: wash the cabbage in water and cut it into 5 cm long pieces by hand.

Step 3: beat the eggs into a bowl and mix well.

Step 4: heat up the oil in the frying pan, fry the egg and beat it into small pieces with a shovel.

Step 5: pour in a large bowl of water and bring to a boil. Add the fungus and cook for 10 minutes.

Step 6: put in the cabbage section and cook.

Step 7: add a little pepper.

Step 8: stir in the right amount of salt and turn off the heat.

Materials required:

Native eggs: 3

Cabbage: 150g

Water hair fungus: 100g

Oil: right amount

Salt: right amount

Pepper: right amount

Note: like chicken essence can put some.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Mu Er Ji Dan Tang