Fried eggs with oysters(xian hao jian dan )

Fried eggs with oysters

Introduction:

"Oysters are salty, astringent and slightly cold in nature; they belong to the liver, heart and kidney meridians; their quality is heavy, and they can be scattered or collected; they are the only shellfish that can be eaten raw. It has the effects of calming liver and suppressing yang, calming nerves, softening firmness and dispersing knots, and astringency. Indications: vertigo, tinnitus, hand and foot tremor, palpitation, insomnia, restlessness, convulsion, mania, gall tumor, breast lumps, spontaneous sweating, night sweating, enuresis, frequent urination, metrorrhagia, dysphagia, stomachache, eczema and sore. Oysters contain 18 kinds of amino acids, liver glycogen, B vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. Eating them often can improve the body's immunity. Taurine in oyster can reduce blood lipid and blood pressure. Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins, minerals and proteins with high biological value. For people, egg protein quality is the best, second only to breast milk. An egg contains half the calories of an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2 and 4% vitamin B6. These nutrients are essential to the human body. They play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes

Production steps:

Step 1: knock the eggs into a bowl and stir.

Step 2: wash fresh oysters with raw powder, drain water and set aside, dice scallions.

Step 3: add 60g oil in a hot pan, stir fry oysters until fragrant, and pour into a large bowl.

Step 4: stir fry oysters with 15g oil, pour out and dice.

Step 5: put the oysters into the egg liquid and add the seasoning.

Step 6: heat the oil in the pan, pour half of the egg liquid into the pan, mix well over low heat, pour into the original bowl, stir well, and add the scallions.

Step 7: start another pot and pour in a little peanut oil. Pour the egg paste into the pot and spread it over low heat. Slowly fry until it is slightly yellow.

Materials required:

Fresh oyster: 150g

Eggs: 4

Scallion: 10g

Salt: 3G

Chicken powder: 2G

Pepper: 2G

Raw powder: 3G

Note: the viscosity of the egg paste should be well controlled, too high and too thick will directly affect the appearance of the molding; the heat should not be too large, so as to avoid pasting the bottom; the skills of turning the egg should be well mastered, not directly turning, you can use the spatula to turn slowly, to avoid too fast affecting the molding; the most important thing is safe cooking.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Xian Hao Jian Dan