Name: Scrambled Eggs with Fungus and Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Dried fungus; 4 Dried shiitake mushrooms; 1 Ham sausage; 3 pcs egg; 3 cloves garlic; 1/2 spoon pepper powder; 1 spoon Soy sauce; 1 tablespoon and a half Oyster sauce; 1 tablespoon Cooking Wine; Some salt

Scrambled Eggs with Fungus and Mushrooms

by Feng Xue Zui Ting Quan

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Black fungus helps prevent gallstones and kidney stones, and also helps reduce blood sugar fluctuations and regulate insulin secretion.
Scrambled eggs with fungus and mushrooms is a delicious and healthy dish. It is salty and fresh, with rich nutritional value. It can relieve fatigue, relieve fever and pain, aid digestion, purify blood, strengthen brain, protect liver, and prevent arteriosclerosis. To replenish qi and blood, lose weight, prevent cancer, and clear the stomach. "

Scrambled Eggs with Fungus and Mushrooms

1. Soak dried fungus and shiitake mushrooms in advance, clarify the water for shiitake mushrooms and set aside

2. Wash the fungus and tear it into small flowers

3. Thinly slice shiitake mushrooms, ham and garlic

4. Add a little ginger powder, salt and cooking wine to the egg to beat

5. Heat the oil in the pan

6. Pour the egg liquid after the oil is hot

7. Fry until it's slightly set, and turn it over smoothly

8. Hold out

9. Heat a little oil in the pan, pour in the garlic slices and sauté

10. Pour the shiitake mushrooms

11. Add 1/2 teaspoon pepper powder, 1 teaspoon light soy sauce

12. Stir fry over high heat until the mushrooms change color and taste

13. Pour in the fungus, ham and 4 spoons of shiitake mushroom water and stir evenly, add 1 spoon and a half of oyster sauce, 1 spoon of cooking wine and stir for 1 minute

14. Pour the egg and stir fry evenly

15. Add some salt to taste, stir well and turn off the heat

16. Serve and drizzle a little sesame oil

Tips:
Hot water is not suitable for soaking black fungus. Hot water soaking can only soak the dry fungus to 2.5 to 3.5 times its original weight, and the taste is sticky. If soaked in cold water, the dry fungus will naturally rise to 3.5 to 4.5 times after a few hours, and the taste will be crisp and refreshing.