Stewed egg with tomato and fungus(xi hong shi mu er hui xiao dan )

Stewed egg with tomato and fungus

Introduction:

"Tomato and agaric painted egg - rich in nutrition, take what you need. Since Mima made sweet and sour fried egg last time, Niu Er often ordered this dish. In order to make it convenient for everyone to take what you need, Mima added black agaric and tomato to the egg. If Mima and nano have lunch, one dish can be done. Ha ha, it's lazy innovation!"

Production steps:

Step 1: material drawing. Auricularia needs to be soaked in advance.

Step 2: after the quail eggs are washed, put them in the pot and cook them thoroughly. Take them out of the pot and cool them before peeling.

Step 3: cut tomato and onion into pieces, chop onion and ginger, wash agaric and tear small pieces.

Step 4: take a bowl, add 10 ml vinegar, 10 ml soy sauce, 3 ml soy sauce, 1 spoonful sugar, 2 g salt, appropriate amount of starch, mix into a bowl of Euryale.

Step 5: heat the frying pan with oil and put the quail eggs one by one.

Step 6: deep fry until the skin is crisp and yellow.

Step 7: leave oil at the bottom of the pot, stir fry shallots and chopped ginger...

Step 8: add tomato and stir fry sauce

Step 9: stir fry the fungus and onion thoroughly

Step 10: return the fried eggs to the pot.

Step 11: pour in the sauce.

Step 12: collect the juice.

Materials required:

Quail eggs: moderate

Tomatoes: right amount

Auricularia auricula: right amount

Ginger: right amount

Onion: right amount

Scallion: right amount

Starch: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Old style: moderate

Cooking oil: proper amount

Note: if tomatoes are not used in this dish, tomato sauce or sauce is recommended. Because the speed of vegetables is fast, add juice in advance to avoid confusion. It's easier to fry small eggs with starch and avoid splashing oil when they are in the pot. You can adjust the sauce, sweet and sour sauce, Gongbao sauce and fish sauce according to your own taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Mu Er Hui Xiao Dan