Three color scrambled egg(san se chao dan )

Three color scrambled egg

Introduction:

"When I went back to my mother's house and cooked at noon, my mother said to me," yesterday I cleaned up the kitchen cabinet and found a preserved egg. Let's eat it at noon. ". When I looked at this lonely preserved egg, I was really worried. There was only one. There was not enough cold sauce for so many people to eat. Besides, it took up a plate. My niece Xiaoxuan came in with a salted duck egg and asked me to peel it for her. She had an idea. She remembered that she had seen a friend steam vegetables with salted eggs, preserved eggs and eggs before, so she changed the cooking method and changed the eggs into goose eggs They also added some edible fungus and changed it from steaming to frying. As a result, when they were served, they were swept away by the family members who had a poor appetite. Everyone reflected that they were both appetizing and eating. It was a good dish in the summer diet. "

Production steps:

Step 1: peel and shell the cooked and salted duck eggs, chop them, and put them into a small bowl.

Step 2: knock the goose eggs in.

Step 3: put in the soaked hair and wash the chopped Auricularia auricula.

Step 4: add scallion, ginger, and salt to taste.

Step 5: add a little cold boiled water, and then stir well.

Step 6: oil the hot pan and pour in the egg mixture.

Step 7: over low heat, fry one side first.

Step 8: fry the other side well, then out of the pot.

Materials required:

Cooked egg: 1

Cooked salted duck eggs: 1

Raw goose eggs: 1

Auricularia auricula: 5

Onion and ginger: right amount

Peanut oil: right amount

Salt: right amount

Note: 1, no goose eggs, eggs can be replaced. 2. Add salt to master, because salted duck eggs have salinity, I suggest adding a little or no.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : San Se Chao Dan