Cabbage, fungus and egg soup

Overview

My mother grew cabbage. I brought some when I got home on Sunday and kept it in the refrigerator for two or three days. When it rained and I was too lazy to go out to buy vegetables, I cooked this bowl of soup with the fungus and eggs I had at home. It was light and nutritious. Cabbage is rich in crude fiber, which not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and aids digestion. Black fungus can cleanse the lungs and digestive tract. Moreover, black fungus also contains a large amount of polysaccharides and lecithin, which can remove excess fat from blood vessels and prevent the deposition of fat on the blood vessel walls, thereby preventing atherosclerosis.

Tags

• soups
• home cooking
• soup
• lunch
• cabbage
• free range eggs
• oil
• water fungus
• pepper
• salt

Ingredients

Steps

1. 1 Remove the roots of the fungus, wash away the sediment, and tear into small pieces for later use.

   

2. 2 Wash the cabbage in water and cut it into 5 cm long segments with your hands.

   

3. 3 Beat the eggs in a bowl and stir well.

   

4. 4 Heat oil in a wok, fry the eggs and break them into small pieces with a spatula.

   

5. 5 Pour a large bowl of water to a boil, add the fungus and cook for 10 minutes.

   

6. 6 Add cabbage segments and cook.

   

7. 7 Add a little pepper.

   

8. 8 Add appropriate amount of salt, stir-fry evenly and turn off the heat before serving.