Hui Cuisine: fried eggs with dried silver carp(hui cai yin yu gan jian dan )

Hui Cuisine: fried eggs with dried silver carp

Introduction:

"Fried eggs with silverfish" is a representative dish of Anhui cuisine, which is made from local fresh water silverfish. The method is also very simple, just like the common fried egg method. "Fried eggs with silverfish" usually use fresh silverfish, but I think it's too fishy, so I use dried silverfish to make it. First, fry dried silverfish into dried fish crisp, then put it into the egg liquid, and then start frying. It tastes delicious. The main methods are as follows. "

Production steps:

Step 1: add monosodium glutamate, salt, pepper and Shaojiu to the eggs to taste and remove the fishy smell.

Step 2: fry the dried silver carp in a little oil.

Step 3: fry the dried whitebait until fragrant, then put it into the egg mixture and stir well.

Step 4: heat up the frying spoon, add a little oil, pour in the egg and start frying.

Step 5: fry the egg until the bottom is set, sprinkle a little shallot, and then turn the spoon to fry slightly.

Step 6: after frying, use the spatula to divide the fried eggs into triangles in the pan, and then take out the pot code plate.

Materials required:

Dried silver carp: 25g

Shok: 5

Salt: 1g

MSG: 1g

Pepper: a little

Minced chives: a little

Cooking oil: proper amount

Note: this dish features: the egg is smooth and tender, the silver fish is crisp and fragrant, the salty and fresh is moderate, the method is simple. Warm tips: 1. If you use fresh whitebait, you can directly stir it into the egg liquid and fry it with a little vinegar before leaving the pot; 2. Although this dish is simple, you can turn the spoon after the egg liquid is set, so that you won't be scalded. The simple and easy to make "fried eggs with silver fish" of this kind of Hui cuisine with big stir fry spoon is ready. The taste is delicious, most suitable for pancakes, ha ha! For your reference!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hui Cai Yin Yu Gan Jian Dan