Dried egg with mushroom(qiang shen jian nao ying yang cai jun1 gu hong dan )

Dried egg with mushroom

Introduction:

"Fungus food is particularly healthy and should be eaten regularly. This dish not only contains a variety of mushrooms, but also makes the vegetable protein in fungi perfectly combine with the animal protein in eggs. It's definitely a convenient, fast and simple nutritious product. "

Production steps:

Step 1: wash all kinds of mushrooms and remove roots. You can choose a variety of mushrooms you like

Step 2: boil a pot of water with salt

Step 3: after boiling, add mushrooms and blanch for one minute. This step can effectively prevent the mushroom from leaving water when baking eggs

Step 4: beat the eggs, add salt and cooking wine, then beat well

Step 5: add the starch. The amount of dry starch is basically two teaspoons of starch per egg. The right amount of water, can adjust the starch on the line.

Step 6: pour oil into the pan

Step 7: stir fry the mushrooms in the drained water over medium heat.

Step 8: add a little oil or soy sauce seasoning, add a little sugar. Then spread the mushroom on the bottom of the pot

Step 9: pour in the egg. Covered mushroom

Step 10: cover and bake the eggs over low heat. When the surface is about to solidify, turn it over

Step 11: bake the eggs over low heat. Cover for 20 seconds. Invert the pan from the plate

Step 12: just cut the whole piece. It doesn't matter if you like whole food

Materials required:

Flammulina velutipes: right amount

White jade mushroom: right amount

Pleurotus ostreatus: right amount

Eggs: two

Cooking wine: moderate

Salt: right amount

Starch: right amount

Water: moderate

Note: 1. Add starch to make the egg fluffy. Add water to make the eggs smooth. 2. It's good to bake slowly over low heat. 3. Choose your own mushroom.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qiang Shen Jian Nao Ying Yang Cai Jun1 Gu Hong Dan