[Zhejiang cuisine] oyster egg(zhe cai li huang pao dan )

[Zhejiang cuisine] oyster egg

Introduction:

"Oyster eggs, Zhejiang cuisine. Oysters and eggs as the main raw materials, supplemented by shallot, rice wine, salt, lard, monosodium glutamate and other products. Oyster yellow is tender and fragrant, eggs are soft and oily, delicious and nutritious. There are nourishing Yin conditioning, blood conditioning, anemia conditioning and other effects

Production steps:

Step 1: remove the sand and impurities on oyster yellow (oyster), rinse repeatedly and drain the water.

Step 2: four eggs.

Step 3: add refined salt and monosodium glutamate and break them up.

Step 4: set the frying pan on high heat and add the cooked lard.

Step 5: heat and pour in the egg.

Step 6: add oyster yellow.

Step 7: season with minced green onion and refined salt.

Step 8: turn the frying pan continuously for about 10 seconds, turn it over, turn the frying pan a few times, and then cook the cooking wine.

Materials required:

Oysters: 300g

Eggs: four

Shallot: 10g

Salt: right amount

Lard: right amount

Cooking wine: moderate

MSG: right amount

Note: stir fry, stir fry, stir spoon, turn the pot, quickly into a dish, soft and delicious, called run egg.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Li Huang Pao Dan