Fried egg with bamboo shoots(chun sun chao ji dan )

Fried egg with bamboo shoots

Introduction:

"Bamboo shoot, also known as bamboo shoot, is a perennial evergreen herb. The edible part is the primary, tender and strong bud or whip. Bamboo is native to China, with many types, strong adaptability and wide distribution. The underground stems of Phyllostachys pubescens and Phyllostachys praecox are deeply buried in the soil, and the rhizomes and shoots are protected by the soil layer, so they are not vulnerable to freezing injury in winter, and the shooting period is mainly in spring. Bamboo shoots are available all year round, but spring and winter are the best. When cooking, whether it's cold, fried or boiled, it's tender and fragrant. It's one of people's favorite dishes. "

Production steps:

Step 1: main ingredients: 1 spring bamboo shoot and 2 eggs.

Step 2: knock the eggs in the bowl, put some cooking wine, salt, sugar, scallion, beat well.

Step 3: heat up the oil in the pan, put down the egg, fry and serve.

Step 4: undress the bamboo shoots, wash them, cut them into shreds, heat the oil in the pan, put down the shredded bamboo shoots and stir fry them for a few minutes, add 2 spoons of cooking wine and stir fry until the bamboo shoots wilt.

Step 5: put in the egg, put some salt, chicken essence, pepper, scallion, stir well.

Materials required:

Bamboo shoots: right amount

Eggs: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. Bamboo shoots eat oil, so stir fry bamboo shoots to put more oil. 2. The bamboo shoots should be fried thoroughly in oil before they taste good. 3. If you stir fry bamboo shoots with lard or chicken oil, it's very fragrant.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chun Sun Chao Ji Dan