Fried egg with Shaozi(shao zi hong dan )

Method of Shaozi egg baking:

Raw materials for Shaozi egg baking

5 eggs, 1 / 2 tsp salt, 1 / 2 tsp corn flour, 3 tsp minced meat, 3 tsp agaric, 3 tsp pickled mustard, a little scallion, 1 bowl soup, 1 / 2 tsp monosodium glutamate, 600 g oil.

Processing steps of Shaozi baked egg:

1. Beat the eggs, add salt and corn flour, then beat them loose; mix with 2 tbsp minced meat, 2 tbsp agaric and 2 tbsp mustard. 2. Heat the oil in the pan, put the egg juice into the pan, and bake it with high heat first, then bake it with low heat for 3 minutes. At this time, both sides of the egg skin will gradually swell. If there is no swelling in the middle, you can put another spoonful of oil in the middle, cover the pan, after all the eggs swell, turn over with a spatula carefully. When both sides are golden, you can put them on the plate, and then cut them into 2 cm pieces. 3. Leave a little more oil in the pot, stir fry the minced meat in the pot, stir fry the agaric, mustard mustard and scallion until fragrant, add the soup and bring to a boil, add salt and monosodium glutamate to taste, then pour it on the baked egg and serve.

Fried egg with Shaozi

Shaozi baked egg is a famous local traditional dish in Sichuan Province. It is golden in color, crisp and fragrant, soft in mouth and long in aftertaste.

Beat the eggs, add salt and corn flour, then beat them loose; mix with 2 tbsp minced meat, 2 tbsp agaric and 2 tbsp mustard. Heat the oil in the pan, put the egg juice into the pan, and bake it with high heat first, then bake it with low heat for 3 minutes. At this time, both sides of the egg skin will gradually swell. If there is no swelling in the middle, you can put another spoonful of oil in the middle, cover the pan, after all the eggs swell, turn over with a spatula carefully. When both sides are golden, you can put them on the plate, and then cut them into 2 cm pieces. Leave a little more oil in the pot, stir fry the minced meat in the pot, stir fry the agaric, mustard mustard and scallion until fragrant, add the soup and bring to a boil, add salt and monosodium glutamate to taste, then pour it on the baked egg and serve.

Materials used

5 eggs, 1 / 2 tsp salt, 1 / 2 tsp corn flour, 3 tsp minced meat, 3 tsp agaric, 3 tsp pickled mustard, a little scallion, 1 bowl soup, 1 / 2 tsp monosodium glutamate, 600 g oil.

Production method

1. Beat the eggs, add salt and corn flour, then beat them loose; mix with 2 tbsp minced meat, 2 tbsp agaric and 2 tbsp mustard.

2. Heat the oil in the pan, put the egg juice into the pan, and bake it with high heat first, then bake it with low heat for 3 minutes. At this time, both sides of the egg skin will gradually swell. If there is no swelling in the middle, you can put another spoonful of oil in the middle, cover the pan, after all the eggs swell, turn over with a spatula carefully. When both sides are golden, you can put them on the plate, and then cut them into 2 cm pieces.

3. Leave a little more oil in the pot, stir fry the minced meat in the pot, stir fry the agaric, mustard mustard and scallion until fragrant, add the soup and bring to a boil, add salt and monosodium glutamate to taste, then pour it on the baked egg and serve.

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Chinese PinYin : Shao Zi Hong Dan