Scrambled eggs with fungus
By ZoieParisian
The Qingchuan natural black fungus in my hometown is well-known across the country. If it is cooked with farmers 'native eggs. Not to mention how it tastes, it must be nutritious. Love Sichuan cuisine! Love self-control! You can add QQ group 89083854 (Note: Spicy Sichuan cuisine)
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs with fungus
1
Ingredients: Native egg Qingchuan black fungus Accessories: shallot seasoning: salt
2
Put the fungus in water and soak for half an hour. After it is completely soft, remove it, and cut the shallot into sections.
3
Beat the eggs into a bowl and add a little salt.
4
Add the oil into the pan and heat it over low heat to three layers of oil temperature (about 50 degrees C), and add the egg liquid.
5
When the eggs are completely solidified, add the fungus.
6
Stir well, add a little salt, and finally add the spring onion and stir-fry slightly.
7
Eggs themselves contain glutamic acid, the same ingredient as MSG. Therefore, there is no need to add MSG when scrambling eggs, as MSG will destroy the natural flavor of eggs. You can add a little chicken essence. (Xiao Feng also avoids the local eggs and chicken essence used)