White mushroom fried eggs

1

First of all, we have to be prepared for the food we need to cook。

2

Like all fungus, white mushrooms are bought together with roots that need to be cleaned up before eating them, first to remove the roots of white mushrooms from their roots with a knife, then to break them into a single strain with a hand, and then clean up their spares with water。

3

Take a clean, oil-free soup pot and burn the fire with a proper amount of water, which will boil down and be picked up after a minute. The effect of this step is to remove the fragrance of herbs and mushrooms from herbs, which are better cooked and more tender。

4

The white mushroom rinsed with water and dried up a plate, then cleaned up the green peppers and onions for the vegetables, and then poured the wood eggs into the bowl, mixed them with a small amount of fresh water into a thin air bubble, and made the eggs softer。

5

the hot pot in the frying pan is so hot in the palm that 10ml is ready to fry. eggs, fried eggs require a little more oil to make them soft。

6

When the oil heats up, the eggs fall into the eggs, and the eggs fall into the pot before they go to the chopsticks or shovels。

7

And when the egg from the bottom of the pot is softened by thermal condensation, the big pieces are torn into small pieces with chopsticks, and they continue to boil to full condensation。

8

We'll put the fried eggs in reserve, make onions in the base oil of the fried eggs, blow out the onions。

9

When the onion pan smells, it pours into the tumbled white mushrooms。

10

Because the platinum mushrooms are semi-cooked, they don't need to be cooked for a long time, and they'll be cut up with a slice of pepper。

11

Firing a deep green pepper chip to a slight change in color would put cooked eggs in the pot。

12

We'll have the egg peppers and the white mushrooms evenly, and then we'll have salted them。

13

Let's get ready to eat

The best way to buy a dish is to choose one that is undamaged, one that is individually sealed, and one that is more secure in taste. 2. Egging is carried out with appropriate quantities of water in the egg fluid to disperse the full bubble, either cool or warm water, so that the egg fluid can be effectively reduced by constricting to the abscess when exposed to thermal oil, does not become old and dry and tastes softer. The point is that diluted egg fluids don't stick to the walls of the bowls, it's better to wash the dishes, and those who don't wash the dishes at home don't notice me. Three, whether it's cooking or soup, the white mushrooms must be watered, the first to remove the smell of grass that is unique to the fungus, and the second to boil them up, otherwise the fungus that affect the taste and are half-baked may make the stomach uncomfortable. Thank you for your reading, sharing my favorite home food production today, and if you happen to like it, pay attention to me. I like my articles. I like them. I like them。