Loofah Fungus Eggs
It’s the season to eat loofah, so I cook home-cooked “Scrambled Eggs with Loofah and Fungus”. Loofah is very nutritious. Pregnant women, pregnant women, breastfeeding mothers and babies can eat loofah.Women with irregular menstruation, fatigue, phlegm, coughing, and postpartum milk problems should eat more loofah.Black fungus is hailed by nutritionists as the “meat in the vegetable” and the “king of the vegetable”. Each 100 g of black fungus contains 185 mg of iron, which is 20 times higher than spinach, which contains the highest iron content in green leafy vegetables. Pig liver, which contains the highest iron content in animal foods, is about 7 times higher, and has the highest iron content in various meat and vegetable foods.Black fungus also contains a variety of beneficial amino acids and trace elements, which is called “the meat of the vegetarian”. Eating eggs with black fungus and loofah is really a vegetarian, and the nutrition has increased several times.
How to make loofah fungus eggs
Step1
Ingredients: 1 loofah, 50 g fungus, 2 eggs.Accessories: vegetable oil, salt, 2 green and red peppers
Ingredients
Step2
Wash the black fungus and soak the black fungus in cold water. Generally, it takes 3-4 hours to soak the black fungus. Generally, 3.5—4.5 kg of water can be produced per kilogram of dry fungus. If there is enough time, the fungus soaked in cold water has the best effect in terms of texture, taste and volume.
Wash the black fungus
Step3
Wash the red pepper and cut into pieces. Peel the loofah and cut into pieces with a hob. Don’t cut the loofah too thin. It will be soft when it is cooked, and it will not look good if it is not shaped.
Wash the red pepper
Step4
Beat the eggs, add a little water and stir into egg liquid, heat the pan with cool oil, heat 70% of the oil to lay the egg liquid, fry until the egg is formed, and scoop it up into egg pieces
Beat the eggs, add a little water
Step5
Heat the pan with cold oil again, and heat the oil to 80% hot. Add the chili cubes and black fungus and stir-fry evenly. It is best to fry the chili flavor
Heat the pan with cold oil again,
Step6
Add the loofah and stir fry evenly. If the fungus pops out of the pan with a crackling sound, add a little water and stir fry for a while, so that the fungus will not pop out of the pan.
Add the loofah and stir fry evenly.
Step7
Add salt and stir fry to taste evenly. Adding salt in advance can avoid the salty taste of eggs because the eggs absorb too much salt.
Add salt and stir fry to taste evenly.
Step8
Add eggs and stir-fry evenly to get out of the pan
Add eggs and stir-fry evenly to get out of the pan
Step9
Especially the loofah should not be fried, it can be basically cooked when it becomes soft and discolored.
Especially the loofah should not be fried
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