Fried eggs with fish flavor(yu xiang hong dan )

Fried eggs with fish flavor

Introduction:

"Dish characteristics: golden red pine soft fragrance, rich, smooth, tender and refreshing, fresh, sweet, sour and spicy"

Production steps:

Step 1: raw materials

Step 2: prepare pickled red pepper, Pixian Douban and wet starch. Chop green onion, ginger and garlic

Step 3: beat the eggs into a bowl and add a little salt

Step 4: add wet starch

Step 5: mix vinegar, soy sauce, sugar and a small amount of water into flavored juice and eggs

Step 6: add oil to the pan (a large amount), heat up and scoop up a large scoop of oil

Step 7: pour the egg liquid into the pot and turn the pot to make it even

Step 8: pour the hot oil into the middle of the egg

Step 9: cover and simmer for 5-6 minutes

Step 10: gently lift with a shovel

Step 11: turn over and simmer for 3 minutes

Step 12: put the baked egg cake on the chopping board and cut it into pieces

Step 13: put it on the plate

Step 14: leave the oil in the original pan, stir fry the onion, ginger and garlic until fragrant, pour in the pickled red pepper and Pixian Douban

Step 15: stir fry red, pour in flavor juice, stir fry out flavor

Step 16: thicken fish sauce, simmer for 1-2 minutes, turn off the heat

Step 17: pour fish sauce on the egg

Materials required:

Eggs: 4

Pickled pepper: 12g

Pixian Douban: 16g

Ginger: 8g

Garlic: right amount

Scallion: 12g

Vinegar: 12g

Soy sauce: 5g

Salt: right amount

Sugar: 12g

Note: add salt in the egg, soy sauce, pickled pepper in the flavor juice, and add little or no salt in the bean paste.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Yu Xiang Hong Dan