Vitamin C is an essential nutrient for our body, which helps to whiten the skin, strengthen the immune system, etc. Now entering the alternating season of spring and summer, the temperature rises and falls, and the climate changes rapidly, testing each of us. At this time, you may wish to eat more foods rich in vitamin C to help us safely get through the transition between spring and summer, and enter the long summer with a strong physique.

Vitamin C is widely found in foods around us, most fruits contain it, and vegetables are also an important source of vitamin C. And when it comes to high-vitamin C vegetables, many people think of broccoli, tomatoes, cucumbers, etc. In fact, in the vegetable market, there is still a kind of "vitamin C master", that is, bell peppers. Its vitamin C content is about 13 mg per 0 grams, and the vitamin C content in tomatoes per 0 grams is about 0-0 mg, and the vitamin C content of cucumbers is only 0 mg per 0 grams, so if converted, the vitamin C content in bell peppers is about 0 times that of tomatoes.

Bell pepper is a general term, which includes red, yellow, and green, and in contrast, green bell pepper is more common and cheaper, and is also known as persimmon pepper in the folk. Not only is the vitamin C content outstanding among many vegetables, but it is also rich in vitamin A, vitamin E, cellulose, carotene, as well as potassium, magnesium, iron and plasma, which help to promote digestion, remove dampness and cold, protect eyesight, relieve fatigue, etc. Eating some with it in spring is beneficial to the body in many ways.

Peppers are crisp and rich in moisture, and they have a unique aroma that smells refreshing and is very appetizing in dishes. Many people like to use it as a side dish, such as fried shredded potatoes and stir-fried meat, which can enhance the effect of relieving greasy. In fact, bell peppers can also be used as a main dish to cook delicious dishes. Especially now that the weather is getting hotter and hotter, and you don't know what to eat, stir-fry a plate, which is a special appetizer and rich nutrients for the body.

Let's share with you a very delicious method, with fungus and eggs scrambled together, although it doesn't look good, but a bite will amaze you, the following will share the method, don't miss it if you haven't tried it yet.

【Stir-fried bell pepper with fungus egg】

3. As a dry fungus, you need to take it out ten minutes in advance, flush it into wide water, soak it thoroughly, wait for a while, its water absorption becomes larger, touch it with your hands, and the texture is soft and not hard to soak. Use kitchen scissors to cut off the roots of each fungus, and then change the water 0-0 times to rub off impurities and dirt.

2. Prepare two bell peppers, put them in water, add a little edible alkali and soak for five minutes. Nowadays, many vegetables need to be sprayed with preservatives when they are stored, and then washed after soaking, which can be more clean and hygienic. After that, it is wiped dry, cut from it, the white film is torn off, and the white tendons are also cleaned up. Continue to cut into small pieces.

30. Prepare two or three eggs, knock them into the bowl respectively, prepare 0 ml of cornstarch water and pour them into the eggs, and use the egg whip to stir the egg liquid and starch and mix evenly.

4. Heat the oil, the oil does not need too much, moisten it evenly at the bottom of the pot, after the oil is hot, pour the egg liquid into it, and soon the bottom begins to solidify, pull it through chopsticks, gradually fry the egg liquid until it solidifies, and then put it out of the pot.

5. Pour the persimmon pepper into the pot, fry it over high heat, turn it frequently with a spatula, fry the tiger skin on its surface, and after each piece of persimmon pepper is fried thoroughly, the fragrance will be better released.

6. Then we put the black fungus into the pot, add more garlic granules, and then continue to stir-fry quickly, about two minutes, the garlic fragrance blends into the persimmon pepper, and the black fungus is completely cooked.

7. Then we pour the eggs in, pour in light soy sauce, oyster sauce, vinegar, sugar, salt, you can adjust the sauce in advance, and then quickly stir-fry to make the flavors of various seasonings compound together, and let the ingredients taste into the flavor, immediately turn off the heat and put on the plate.

8. This method refers to the amber pepper, but it avoids the practice of high oil when cooking, and is paired with eggs and fungus, which is more nutritious. The fried bell pepper in this way has a soft and tender taste, and it is particularly delicious.