Scrambled egg with white ginseng and green pepper(bai can qing jiao chao dan )

Scrambled egg with white ginseng and green pepper

Introduction:

"White ginseng is a kind of fungus, named Schizophyllum. It is a rare medicinal and edible fungus unique to Yunnan. It is white as a flower, so it is named white ginseng. White ginseng is smooth in nature and sweet in taste. It can nourish and strengthen the body, clear the liver and eyes, promote the body and enhance the function of immune system. It can be used as supplementary food for the weak and cancer patients. White ginseng scrambled eggs are delicious and nutritious

Production steps:

Step 1: soak the white ginseng fungus for two hours, and then clean the sediment.

Step 2: wash green pepper, remove seeds and cut into small pieces.

Step 3: beat the eggs in a bowl, add a little salt and beat well.

Step 4: heat the frying pan, add a little oil to heat it, stir fry the white ginseng fungus, add a little salt, stir well and set aside.

Step 5: heat the oil in another pan, add green pepper and fry until done.

Step 6: pour in the egg.

Step 7: while the egg is not solidified, add the fried white ginseng fungus.

Step 8: cover the white ginseng fungus with egg liquid and stir fry until cooked.

Materials required:

Dried ginseng: 15g

Eggs: 2

Green pepper: 40g

Oil: right amount

Salt: right amount

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

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Can Qing Jiao Chao Dan