Fried rice with colorful eggs and old duck soup with tea tree mushroom(wu cai dan chao fan cha shu gu lao ya tang )

Fried rice with colorful eggs and old duck soup with tea tree mushroom

Introduction:

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Production steps:

Step 1: break up the caked leftovers.

Step 2: cut ham, carrot, cucumber, green pepper and diced onion.

Step 3: cut ham, carrot, cucumber, green pepper and diced onion.

Step 4: cut cabbage into shreds.

Step 5: break up the eggs, add a little water, stir fry them loosely, and cut the green onion.

Step 6: add oil, green onion, scramble eggs first and break them.

Step 7: add oil, green onion, scramble eggs first and break them.

Step 8: add ham, carrot, cucumber, green pepper and diced onion.

Step 9: stir fry, stir fry for a while.

Step 10: add a little salt, soy sauce, salt, chicken essence, and set aside.

Step 11: another pot, add a little oil, preheat, put rice.

Step 12: keep stir frying, add shredded cabbage, stir fry until the cabbage is well done, pour in the ingredients, add salt and chicken essence.

Step 13: stir fry the rice and vegetables evenly, separate the grains and get out of the pot.

Step 14: some soup, tea tree mushroom and duck soup, huh

Step 15: the method is super simple: wash the Agrocybe aegerita and duck, cut them well, add water to the stew pot, stew for three hours, add salt, monosodium glutamate is OK!

Materials required:

Leftover rice: right amount

Ham: moderate

Carrot: right amount

Cabbage: moderate

Cucumber: moderate

Green pepper: right amount

Eggs: right amount

Onion: right amount

Scallion: right amount

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: break up the egg, add a little water to fry it loose.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Wu Cai Dan Chao Fan Cha Shu Gu Lao Ya Tang