Stir-fried white mushrooms with fungus, rapeseed

Overview

This vegetarian dish is simple yet nutritious, with bright colors that increase your appetite. You can eat more of it in autumn!

Wash the white jade mushrooms and set aside.
Soak the fungus, remove the stems and wash, peel the carrots, wash and cut into thin slices, wash the rapeseed and cut into two sections, beat the eggs.
Bring water to a boil in a pot, add white jade mushrooms, blanch them, remove and set aside.
The fungus is also put in and blanched.
Fry the eggs and set aside.
Put a little oil in the pot, add chopped green onion and garlic slices and sauté until fragrant.
Add carrots and sauté until soft.
Add the white jade mushrooms and continue to stir-fry evenly.
Pour in the scrambled eggs.
Add the rapeseed and stir-fry over high heat.
Add black fungus.
Add a little salt and sugar to taste, add a little Donggu Yipin fresh seasoning, pour in a little water starch and stir-fry evenly before serving.
Plate.
Finished product picture.
Finished product picture.