Frozen mushroom eggs

By VicentaLakin

Frozen mushroom eggs
Hot food is not only cool in the summer, but also maximum nutrient retention in vegetables! Honey says it's better than fried meat! Ha ha! Maybe it worked

Recipe Recommendations

  • mushrooms Four or five flowers
  • eggs 2 pieces
  • carrots 1/3 root
  • chives 3 pieces
  • garlic two cloves
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • salt appropriate amount

Steps for Frozen mushroom eggs

  • 1
    Preparation of food products: mushrooms washed into thin slices - 30 seconds in a boiler - cold water extracted - dry water squeezed; carrots: thin sliced as graph - 20 seconds in a cold water extraction of dry water; two eggs - small pieces of eggs scattered, cooked and evened, like tomatoes
  • 2
    Preparation of onions: onions washed cleanly into larger onions; garlic two petals made of garlic mackerel - extra pickles
  • 3
    Preparation of pepper oil: a small amount of olive oil in the frying pan -- burning up to 50% of the heat until 10 peppers are blown up until the peppers start smoking -- turning off the fire and extracting the peppers
  • 4
    Creaming: Put carrots on mushrooms -- put onions on carrots -- pour the fresh pepper oil while it's hot onions -- water the dried garlic. On top - put a spoon of oil to mix - lastly, if necessary, salt or no salt to mix - to eat。

    • Frozen mushroom eggs Make Tips

    1. Heat the Sichuan pepper oil, quickly remove the peppercorns, and immediately pour it over the minced green onions. You will hear a sizzling sound—it is very appetizing! 2. The light soy sauce and minced garlic must be added last to ensure the saltiness of the cold dish!

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