Scrambled Eggs with Loofah Fungus

Name: Scrambled Eggs with Loofah Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Loofah; 2 pcs egg; 20g Dried black fungus; Some Vegetable oil; Some salt; 2 pcs Green Red Pepper

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

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 of meat” and the “king of vegetable”. The iron content in 100 grams of black fungus is 185 mg, 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 also about 7 times higher, which is 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 also increased several times.

Ingredients

Scrambled Eggs with Loofah Fungus

1. Main ingredients: one loofah, 50 grams of fungus, two eggs, two accessories: vegetable oil, salt, 2 green and red peppers

Scrambled Eggs with Loofah Fungus recipe

2. 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 will have the best effect in terms of texture, taste and volume.

3. Wash the red pepper and cut into pieces. Peel the loofah and cut into pieces with a hob. Don’t cut the loofah and make it thinner. It will be soft when it is cooked, and it will not look good if it is not shaped

4. 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 cubes

5. 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

6. Add the loofah and stir fry evenly. If the fungus pops out of the pot with a crackling sound, add a little water and stir fry for a while, so that the fungus will not pop out of the pot.

7. Add salt and stir-fry evenly to taste. Adding salt in advance can avoid the salty taste of the eggs because the eggs are too salty

8. Add eggs and stir-fry evenly to get out of the pan

9. Especially the loofah should not be fried, it can be cooked after it becomes soft and discolored.

Tips:
1. It is best to use cold water for soaking black fungus, so that it tastes good and does not lose nutrition
2. The loofah should not be fried for a long time, it will become softer
3. The loofah must be peeled and cut into pieces before frying, so that the loofah will be green and not easy to turn black after frying.