Cabbage Fungus and Egg Soup

Cabbage Fungus and Egg Soup

by The joyful life of pyrotechnics

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

The cabbage is grown by my mother. I went home on Sunday and took some and kept it in the refrigerator to eat for two or three days. I was too lazy to buy vegetables when it rained. I cooked this bowl of soup with the fungus and eggs ready at home. It tasted light and nutritious. Cabbage is rich in crude fiber, which not only moisturizes the intestines, promotes detoxification, but also stimulates gastrointestinal peristalsis, promotes stool excretion, and helps digestion. Black fungus can clean the lungs and digestive tract. Moreover, black fungus also contains a lot of polysaccharides and lecithin, which can remove excess fat in blood vessels and prevent fat deposition on blood vessel walls, thereby preventing atherosclerosis. "

Ingredients

Cabbage Fungus and Egg Soup

1. Remove the roots of the water-fat fungus, wash the mud and sand, and tear them into small flowers for later use.

Cabbage Fungus and Egg Soup recipe

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

Cabbage Fungus and Egg Soup recipe

3. Beat the eggs in a bowl and stir well.

Cabbage Fungus and Egg Soup recipe

4. Pour the oil in the wok and heat it up, fry the egg mixture and break it into small pieces with a spatula.

Cabbage Fungus and Egg Soup recipe

5. Pour in a large bowl of water and boil, add the fungus and cook for 10 minutes.

Cabbage Fungus and Egg Soup recipe

6. Add the cabbage section and cook.

Cabbage Fungus and Egg Soup recipe

7. Add a little pepper.

Cabbage Fungus and Egg Soup recipe

8. Add an appropriate amount of salt and stir-fry evenly, then turn off the heat and eat.

Cabbage Fungus and Egg Soup recipe

Tips:

You can put some if you like chicken essence.

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