nutritive value:


150g white jade mushroom
2 eggs
1 towel gourd
Right amount of onion
Proper amount of ginger
Proper amount of salt


Step 1
Wash and remove the root of white jade mushroom, wash and peel towel gourd, and evenly cut into diamond pieces;

Step 2
Prepare two eggs;

Step 3
Boil water from the pot and blanch the white jade mushroom for one minute in order to remove the bacteria and impurities on the white jade mushroom that are difficult to clean and the unique grass smell of the white jade mushroom.

Step 4
Beat 2 eggs, add some salt and scallion and beat well;

Step 5
Heat the oil in a wok, pour in the beaten egg liquid, stir fry quickly and put it out for standby;

Step 6
A large collection of food materials;

Step 7
Heat the oil in a wok, and the onion and ginger are fragrant;

Step 8
Pour in towel gourd and stir fry water;

Step 9
Continue to add blanched white jade mushroom, add a small amount of water and simmer for one minute;

Step 10
Finally, pour in the scrambled eggs, add an appropriate amount of salt to taste, and then come out of the pot;