Scrambled eggs with fungus and tomato(mu er fan qie chao ji dan )

Scrambled eggs with fungus and tomato

Introduction:

"Now the global environmental pollution problem is more and more serious, so we can often eat some black fungus to discharge the body garbage. Auricularia auricula is rich in plant collagen, which has a strong adsorption effect. It can also dissolve and oxidize the indigestible foreign matters, such as hair, chaff, wood dregs, sand, metal scraps and so on

Production steps:

Step 1: knock the eggs into a bowl, add a little salt and beat well.

Step 2: wash the black fungus, tear it into small pieces, and then blanch it in a boiling water pot for one minute.

Step 3: peel and slice the tomato, peel and chop the garlic.

Step 4: heat the oil in the frying pan, pour in the egg liquid, stir fry until done, and remove.

Step 5: heat a small amount of oil in another pot, add garlic and stir fry until fragrant.

Step 6: add the fungus and stir fry for a while.

Step 7: pour in the eggs, pour in a little cooking wine and stir fry.

Step 8: add tomato and stir well.

Step 9: add appropriate amount of salt and a small amount of soy sauce, stir fry evenly, then turn off the heat and put on the plate.

Materials required:

Watery black fungus: 100g

Tomato: 200g

Eggs: 3

Oil: right amount

Salt: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Note: eggs eat oil, fried eggs to put more oil.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mu Er Fan Qie Chao Ji Dan