[Zhejiang cuisine] - Lotus eggs-You Are Foodie

By Warner
27

[Zhejiang cuisine] - Lotus eggs

"Hibiscus egg" is fried with egg liquid, barbecued pork, shredded bamboo shoots, mushrooms and seasonings. The dishes are lumpy and golden on both sides. All kinds of side materials are wrapped in egg blocks and interlaced with each other. The outer layer is tender and smooth, and the egg fragrance is rich. It has become a famous banquet dish. This dish is of traditional flavor, suitable for both winter and summer. It is golden in color, fragrant outside, soft inside, crisp bamboo shoots, and suitable for both wine and rice. This dish is golden, delicious, sweet, soft and smooth.

Main Ingredients

Auxiliary Ingredients

Shredded scallion 30g

Step 1 . Wash mushrooms, bamboo shoots and scallions.

Step 2 . Cut the onion into thin shreds.

Step 3 . Cut the winter bamboo shoots into thin shreds and put them in hot water for a while.

Step 4 . Put it in a container.

Step 5 . Soak the mushrooms in hot water.

Step 6 . Cut into thin shreds.

Step 7 . Put the shredded mushrooms, bamboo shoots and scallions together.

Step 8 . Three eggs.

Step 9 . Knock the eggs into a bowl, add salt, monosodium glutamate, sesame oil and pepper and mix well.

Step 10 . Put the oil in the nonstick pan, pour out the oil, remove it from the fire, pour the mixed egg liquid into the pan, and put it back on the stove.

Step 11 . Add oil while frying over medium heat until golden brown.

Step 12 . Turn over and fry the other side until both sides are golden yellow.

Step 13 . Serve on a plate.

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Cooking Steps