Fried egg with minced shepherd's purse

Fried egg with minced shepherd's purse

Introduction:

"[fried eggs with minced meat and shepherd's purse] is not generally delicious. I ate shepherd's purse dumplings before, and then my relatives from my hometown sent me a bag of shepherd's purse and ate it. In fact, there are many ways to eat this kind of wild vegetable. It's delicious to fry it in a pan with boiled shepherd's purse and minced meat and eggs. Tong niu'er came back from school and ate a piece of it before she put down her schoolbag. She was full of praise. It's really delicious. It's not so delicious! How happy I am to be an aunt

Production steps:

Step 1: material diagram (the actual consumption of shepherd's purse is more than this)

Step 2: boil a pot of water, pour cooking oil and salt into the water, and blanch Capsella.

Step 3: remove all discoloration and drench.

Step 4: grind a small amount of minced ginger and chopped green onion into the meat stuffing, add wine and salt, mix well.

Step 5: squeeze out the excess water from Capsella, chop into a bowl, add the meat stuffing mixed before, add soy sauce, salt, sugar, seasoning twice, beat eggs, mix well.

Step 6: according to the filling temperature, add a small amount of starch, mix well.

Step 7: heat the oil in the pan, pour out the oil and add the oil again. (this process requires frying pan) heat up and pour the mixed stuffing.

Step 8: decoct over low heat, set one side and turn it over gently after yellowing.

Step 9: after frying thoroughly, take out the pot and change the knife.

Materials required:

Shepherd's purse: right amount

Minced meat: moderate

Eggs: right amount

Starch: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Pepper: right amount

Cooking oil: proper amount

Note: fried with minced pork is the most fragrant. Use small fire in the whole process to avoid the mixture of paste and heat.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh