Fish flavored eggs(yu xiang ji dan )

Fish flavored eggs

Introduction:

"The smell of fish is really insatiable. I like the refreshing feeling of a little sour, a little spicy and a little sweet. I've just learned how to serve food directly."

Production steps:

Step 1: remove the root of Auricularia auricula and tear it into small pieces by hand; cut green pepper and red pepper into small pieces; shred ginger and garlic into small pieces; mix sugar, vinegar, soy sauce, cooking wine and starch with a little water to make juice for use.

Step 2: take three eggs, add salt and a few drops of vinegar and beat them into egg liquid.

Step 3: pour the oil into the pan and fry the egg liquid into an omelet.

Step 4: cut the omelet into pieces (triangle or diamond is OK).

Step 5: in another pot, add oil and heat up. Saute shredded ginger and garlic.

Step 6: pour in black fungus and green pepper slices and stir fry.

Step 7: add a spoonful of bean paste.

Step 8: stir fry evenly, pour in the bowl juice, stir fry evenly.

Step 9: after boiling, put in the cut egg cake, stir well, then put it out of the pot.

Materials required:

Eggs: 3

Auricularia auricula: 20g

Green and red pepper: 20g

Salt: 5g

Sugar: 10 g

Vinegar: 10g

Starch: 7g

Soy sauce: 5g

Ginger: 8g

Garlic: 8g

Bean paste: 15g

Cooking wine: 5g

Edible oil: 20g

Precautions: 1, egg and salt and a few drops of vinegar can make the egg stir fried more tender; 2, egg is best beaten into a layer of foam on the surface, so fried egg more loose.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Ji Dan