Curry onion sweet clover(ka li yang cong mu xi )

Curry onion sweet clover

Introduction:

"There are two kinds of onion: orange skin and purple skin. It's better to choose orange skin. Each layer of this kind of onion is thicker, with more water and crispy taste. The purple skin has less water, and each layer is thinner, so it's easy to age. When choosing onion, the drier the skin is, the better the wrapping degree is; from the appearance, it is best to see that the transparent skin has a tan texture. Onion can diffuse cold, has a strong bactericidal effect, in this season to eat more onion can prevent cold. The choice for this dish is the thick orange skinned onion

Production steps:

Step 1: prepare all the raw materials.

Step 2: soak dry Auricularia auricula in warm water, clean and tear it into small pieces.

Step 3: peel the onion, wash it, cut it into shreds or pieces, and pat the garlic into minced garlic.

Step 4: beat the eggs into a bowl, add a little salt and stir fry until done.

Step 5: add water and bring to a boil, then blanch the fungus.

Step 6: add a little oil to the frying pan, heat up and saute the garlic.

Step 7: add the curry and some water, stir until the curry is melted.

Step 8: add onion and agaric and stir fry until unripe.

Step 9: add the scrambled eggs, salt and sugar and stir well.

Materials required:

Onion: 1

Eggs: 3

Dried agaric: 10g

Garlic: 2 cloves

Peanut oil: a little

Japanese curry: 1 small piece

Salt: 3 G

White granulated sugar: a little

Note: 1 before cutting onion, put it in the refrigerator for refrigeration. Dip cool water on both sides of the knife to reduce the irritation to eyes. 2. Japanese curry is slightly spicy and fragrant. The amount of curry can be adjusted according to personal taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Yang Cong Mu Xi