Zhejiang Cuisine: egg with hibiscus(zhe cai fu rong dan )

Zhejiang Cuisine: egg with hibiscus

Introduction:

"Furong egg" is made by mixing egg liquid with barbecued pork, shredded bamboo shoots, mushrooms and seasonings. The dishes are lumpy and golden on both sides. All kinds of by-products are wrapped in the eggs and interlaced with each other. The outer layer is tender and smooth, and the aroma of eggs is rich. It has become a famous feast dish. This dish is a traditional flavor, suitable for both winter and summer. It is golden in color, scorched on the outside, soft in the inside, crisp in bamboo shoots, good for both wine and rice. This dish is golden, delicious, sweet and smooth

Production steps:

Materials required:

Egg: 200g

Mushroom: 4

Shredded bamboo shoots: 80g

Shredded scallion: 30g

Vegetable oil: 40g

Salt: 3 G

MSG: 2G

Pepper: 2G

Sesame oil: 5g

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Fu Rong Dan