Cooking Steps

[Zhejiang cuisine] - Lotus eggs

[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
-- Cooking Steps --
[Zhejiang cuisine] - Lotus eggs
Step 1 . Wash mushrooms, bamboo shoots and scallions.
[Zhejiang cuisine] - Lotus eggs
Step 2 . Cut the onion into thin shreds.
[Zhejiang cuisine] - Lotus eggs
Step 3 . Cut the winter bamboo shoots into thin shreds and put them in hot water for a while.
[Zhejiang cuisine] - Lotus eggs
Step 4 . Put it in a container.
[Zhejiang cuisine] - Lotus eggs
Step 5 . Soak the mushrooms in hot water.
[Zhejiang cuisine] - Lotus eggs
Step 6 . Cut into thin shreds.
[Zhejiang cuisine] - Lotus eggs
Step 7 . Put the shredded mushrooms, bamboo shoots and scallions together.
[Zhejiang cuisine] - Lotus eggs
Step 8 . Three eggs.
[Zhejiang cuisine] - Lotus eggs
Step 9 . Knock the eggs into a bowl, add salt, monosodium glutamate, sesame oil and pepper and mix well.
[Zhejiang cuisine] - Lotus eggs
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.
[Zhejiang cuisine] - Lotus eggs
Step 11 . Add oil while frying over medium heat until golden brown.
[Zhejiang cuisine] - Lotus eggs
Step 12 . Turn over and fry the other side until both sides are golden yellow.
[Zhejiang cuisine] - Lotus eggs
Step 13 . Serve on a plate.
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