The eggs of the apricot
By VicentaLakin
With colder weather, extra almond mushrooms improve immunity, and almond mushrooms have a soft, strong taste and are a good food for cheap, beautiful mushrooms. Since it's called apricot mushroom, we'll treat it like abalone today and make it smell better than meat. One more fried egg, and both animals and plant proteins are well supplemented, and they don't hurt themselves. The spices are simple: two spoons of chicken greasy cream, mixed with a few raw and cold water, covered in cooked eggs and apricot mushrooms, and a 10-minute meal with a strong and unique taste. It's good, it's good。
Recipe Recommendations
- Pleurotus eryngii 2 pieces
- eggs one
- chicken fir oil fermented bean curd appropriate amount
- shallots 1 tree
- olive oil appropriate amount
- soy sauce 10 grams
- cold water 10 grams
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for The eggs of the apricot
1
Preparation materials: apricot mushrooms, onions clean, eggs one, yellow chicken curd。
2
Large slices of almond mushrooms about a centimeter thick, with a cleavage on both sides, which is easy to taste。
3
Onion cut the end。
4
Dig into a small bowl with a proper amount of yellow chicken curry。
5
First, the emulsions are crushed with small spoons and then poured into a small amount of raw, cold water, evenly mixed。
6
If you don't stick a little olive oil in a frying pan, you fry eggs in the pot, then pour a proper amount of olive oil, put almond mushrooms in the pan, and make a little fire。
7
The eggs are fried with gold and the apricots with soft soup。
8
Pour greasy milk into the pot, so that eggs and apricot mushrooms are evenly covered with sauce。
9
When the fire boils, those who like the soup can have more juice, those who like to eat the apricots dry aroma, can heat it up for a while, so the water evaporates, the sauce is all wrapped on eggs and almond abalone mushrooms, and the onions can come out。
10
The apricots, the creamed eggs, the fragrance of the sauce, the smell of meatThe eggs of the apricot Make Tips
One, the eggs have to be hot, and the eggs are torn to the bottom, so they can be quickly condensed so that the eggs can be formed; two, the apricot and the abalone cutter have not only the abalone look, but also the abalone looks, and they are fast and easy to taste; and three, the emerald milk itself has its own salt and fresh taste, with a bit of ablution, with a bit of cold water that can be diluted, so that the sauce is absorbed evenly by the eggs and almond mushrooms。