Scrambled eggs with shredded pickles.(xian cai si chao ji dan )

Scrambled eggs with shredded pickles.

Introduction:

"It's grown in our own factory, and then pickled. It's usually used to mix Sansheng or stir fry like this. Besides, it's used to make eight treasure pickles. Pickles contain nitrite, which is why many people are afraid of pickles. The nitrite content of pickles is not high in the first two days of pickling, but it reaches the peak in the third to eighth days, and it begins to decline after the ninth day After 20 days, the pickled vegetables basically disappear, so the pickled vegetables generally take less than 2 days, and the longer ones should be eaten after a month of pickling. After pickling, the pickled vegetables can be boiled for 2 minutes or sunshine for 30 minutes or washed with hot water before eating, which can remove the residual nitrite in the pickled vegetables to a certain extent

Production steps:

Step 1: prepare a pickle.

Step 2: soak the pickled vegetables in water.

Step 3: cut the scallion.

Step 4: shred ginger.

Step 5: cut red pepper into small circles.

Step 6: wash coriander and cut into small pieces.

Step 7: divide the eggs and set aside.

Step 8: heat up the oil and add star anise. Saute shredded ginger, scallion and red pepper in turn.

Step 9: add shredded pickles and stir fry over high heat.

Step 10: add chicken essence and sugar to taste.

Step 11: pour the egg in a circle.

Step 12: stir fry for a while and sprinkle with coriander.

Materials required:

Pickles: eggs

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Coriander: moderate

Star anise: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: Pickles need to be soaked in water more than once after slicing, otherwise it will be too salty. Can also be fried shredded meat, pepper will put more flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xian Cai Si Chao Ji Dan