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

Hui Cuisine: fried eggs with silver carp

Introduction:

"Recipe name: silverfish fried egg" Cuisine: Anhui cuisine recipe efficacy: malnutrition, spleen recuperation, spleen tonifying, body tonifying, taste: salty and delicious, yellow in the middle, white in the middle, soft, fragrant and fresh, with crab flavor. Silverfish: silverfish is a kind of high protein and low fat food, which is also suitable for patients with hyperlipidemia. According to the theory of traditional Chinese medicine, it is sweet in taste and smooth in nature, good at tonifying the spleen and stomach, and can promote lung circulation and promote diuresis, and can treat spleen and stomach weakness, cough due to lung deficiency and fatigue. Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in DHA, lecithin and lutein, which is beneficial to nervous system and physical development, can strengthen brain and intelligence, improve memory, and promote liver cell regeneration; Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have anti-cancer effect. Eggs are sweet in taste and flat in nature, and have the effects of nourishing the heart and calming the nerves, nourishing the blood, nourishing yin and moistening dryness. "

Production steps:

Step 1: wash the silverfish first.

Step 2: soak for 2 minutes.

Step 3: cut onion and ginger into pieces.

Step 4: knock the egg into the bowl.

Step 5: add onion and ginger powder and mix well.

Step 6: put in rice wine and salt and mix well.

Step 7: put in the silverfish and mix well.

Step 8: 5 minutes.

Step 9: heat the pan and drain the oil.

Step 10: pour in the egg, then turn the pan slightly to spread the egg.

Step 11: when the egg liquid solidifies, shake the pan again to turn the whole egg over.

Step 12: Fry thoroughly over low heat and remove.

Step 13: serve on plate, garnish with coriander leaves and red pepper, and enjoy.

Materials required:

Silverfish: 100g

Eggs: 4

Yellow rice wine: 10g

Scallion: 10g

Ginger: 5g

Salt: 3 G

Oil: 20g

Precautions: 1. The quality of fried eggs is soft and tender. When the egg liquid is put into the pot, turn over the pot and fry it over low heat. 2. Due to the frying process, 75 grams of cooked lard should be prepared.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Cai Yin Yu Jian Dan