Fish flavored eggs(yu xiang ji dan )

Fish flavored eggs

Introduction:

"The novelty of online learning, the smell of Da Ai's fish. Yellow eggs with green and red peppers, color collocation is very vulgar, but the taste is super good, used with rice invincible

Production steps:

Step 1: slice green and red pepper, cut onion, ginger and garlic.

Step 2: pick and wash the black fungus after soaking, tear it into small pieces, blanch it with boiling water, and squeeze out the water. Break up three eggs, add a little cooking wine and a little salt.

Step 3: mixing bowl juice: 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, a little salt, 1 tbsp cooking wine, water, starch.

Step 4: put the oil in the pan. The oil should cover the whole pan. Pour in the egg and bake over low heat.

Step 5: place the omelet on the cutting board.

Step 6: cut into small pieces.

Step 7: heat the oil in the pan, add onion and ginger and stir fry until fragrant.

Step 8: stir fry Pixian Douban and chopped pepper over low heat to get red oil.

Step 9: add green pepper, red pepper and agaric and stir fry.

Step 10: cut green and red peppers, pour in a bowl of juice, stir fry evenly.

Step 11: add the egg, stir fry, sprinkle the garlic, stir, and then out of the pot.

Materials required:

Eggs: three

Green pepper: one

Red pepper: one

Auricularia auricula: 15g (dry)

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian Douban: a spoonful

Chopped peppers: 1 tablespoon

Soy sauce: 1 tablespoon

Vinegar: a spoonful

Cooking wine: 1 tablespoon

Sugar: one teaspoon

Salt: a little

Starch: right amount

Water: moderate

Note: 1, add a little cooking wine in the egg liquid, can make the egg easier to shape. 2. When frying Pixian Douban, keep the heat low, otherwise it's easy to paste and stick to the pot. 3. When you pour the juice in a bowl, you should stir it first. The starch will sink to the bottom. 4. Seasoning according to your own taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Yu Xiang Ji Dan