Chopped Pepper Fungus and Chopped Eggs

Name: Chopped Pepper Fungus and Chopped Eggs
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Eggs (local chicken); 30g Fungus; 20g Ginger garlic; 2g salt; 20g Chopped pepper; 10g chopped green onion

by Lin Binger

4.8 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

4

This year I came back from my hometown twice with chai eggs. Every time I went back, I searched for the stuff. No matter how good we are, we insisted on carrying it back, just to keep it for our children, and I found this stuff. It can be stored in the refrigerator for a long time. The most important thing is that the chickens in the hometown are all free-range and do not feed a little bit of feed. It is more assured for the children to eat.

Ingredients

Chopped Pepper Fungus and Chopped Eggs

1. All materials are ready for use

2. Beat the eggs, heat up the oil in the pan, lay the eggs and scramble

3. Stir-fry until solidified and remove it for later use

4. Put oil in the pot, add minced ginger and garlic

5. Stir fry with chopped peppers

6. Add scrambled eggs

7. Add fungus pieces

8. Add salt and chopped green onion and stir well

Tips:
1. When frying eggs, using chopsticks feels better than using a spatula;
2. The fungus has been soaked in advance, chopped and fried directly;
3. If you don't like spicy food, please don't add chopped pepper.