Fried vegetable with salted egg 8
After many attempts, I found that the ratio of eggs to salted eggs (cooked) is 1:1, which I like best!Salty protein is responsible for the salty taste of dishes, while eggs are responsible for the aroma of ingredients and scrambled eggs. Of course, a little more cured meat is the icing on the cake.♥ Step 7~8 turn off the fire and then fire. It is easier to control the time to make the egg juice stick to the mushroom. Those who move quickly can avoid turning off the fire at one go.♥ Green garlic and green onions are interchangeable, but when cured meat is around, I prefer the garlic flavor with green grass.
Step 1 . Material preparation; Cut Pleurotus eryngii into strips, sausages into dices, and garlic into pieces
Step 2 . Cut the salted eggs in pairs, and grind the protein yellow with a fork and dig it out
Step 3 . Break in a raw egg
Step 4 . Dry the mushroom strips in a hot pot until they are yellowish and slightly shrunk (they will not stick to the pot without oil), and put them out for standby
Step 5 . Fried diced sausage over low heat
Step 6 . Stir the eggs & salted eggs slightly (you don't have to beat them well to show multiple layers)
Step 7 . Push the diced sausage to the side of the pot, heat the pot and pour in the egg liquid. Turn off the fire and let the egg liquid circle the pot
Step 8 . Add mushroom strips, mix well, stir fry over high heat until the egg juice solidifies (cooked), add garlic flowers, sprinkle black and white pepper, and cook.
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