Scrambled Eggs with Loofah and Mushrooms

Scrambled Eggs with Loofah and Mushrooms

1. Prepare raw materials;

2. Beat the eggs into a bowl, add an appropriate amount of salt, and beat evenly;

3. Heat the pan, add a little oil, and pour the egg liquid into it;

4. After frying, shovel into small pieces and serve;

5. Pour an appropriate amount of oil into the pot, add the loofah and stir fry;

6. Stir fry a few times and then add mushrooms and continue to fry;

7. Add black fungus and stir fry;

8. Finally, pour in the scrambled eggs,

9. Stir fry a few times and add salt to taste;

10. Put it into a bowl and sprinkle with chopped green onions.

Tips:

1. Add some salt to season the eggs first, then beat them up, pour them into a pan with oil, and scatter them with chopsticks immediately after setting, and you can serve them out;
2. Pour some oil in the pot, add the loofah and stir fry first, then add mushrooms, black fungus and eggs in turn. Because the loofah and mushrooms contain water, no more water is added; but those who like more soup You can add some water in the process of frying;
3. Use the loofah to be fried quickly to show a transparent color, and finally add salt and other seasoning.