Fried eggs with mushrooms(mo gu chao ji dan jia chang xian mei de xiao chao )

Fried eggs with mushrooms

Introduction:

"Mushrooms are rich in essential amino acids, minerals, vitamins, polysaccharides and other nutrients. The study found that the nutritional value of mushroom is second only to milk, and the heat of mushroom is very low. Of course, we need to eat more of such good food. It's a pity that I don't think there's anything to do with mushrooms. I usually cook chicken with mushrooms or fry sliced meat with mushrooms. I can't find any other patterns. It's very troublesome. Today, I was worried about what to do with mushrooms when I saw some eggs. So I wanted to try scrambled eggs with mushrooms. What would it taste like. It's very fresh to have a good taste. It's such a delicious and nutritious dish that it will often be on the table in the future. "

Production steps:

Step 1: prepare the materials

Step 2: cut the mushroom into slices (not too thin, or the shrinkage will become very small after frying), cut the scallion into scallion, and beat the egg into egg liquid.

Step 3: put a little more oil in the pot. When the oil is 90% hot, pour in the eggs and stir fry them. Then put them in a bowl and set aside.

Step 4: stir fry Chinese prickly ash and scallion in the remaining oil in the pot until the fragrance overflows.

Step 5: add mushrooms, stir fry until mushrooms become soft, and then add appropriate amount of salt.

Step 6: stir well, pour in the eggs, stir a few times, sprinkle a small amount of pepper and get out of the pot.

Materials required:

Mushroom: 250g

Eggs: 2

Chinese prickly ash: small amount

Scallion: small amount

Salt: right amount

Pepper: small amount

Note: 1. Scrambled eggs must be cooked with high heat and hot oil, and they can be taken out after a few times of frying, so that they are tender and smooth. 2. Don't slice the mushroom too thin, or it will shrink very small when it is burned.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Mo Gu Chao Ji Dan Jia Chang Xian Mei De Xiao Chao