Pleurotus eryngii with salted egg yolk

Pleurotus eryngii with salted egg yolk

Introduction:

"After frying tiger skin beans, I cooked this dish again in the oil pan. Ha ha, it saved the trouble of pouring oil. I've wanted to cook this dish for a long time. I always feel that time is tight and I can't make it. In fact, there is nothing, every day the pure heart of the cooking time left to themselves, want to do how to do, slowly do, careful do! When it comes to thin, I want to cut the Pleurotus eryngii into thin ones, but I still can't do it. There are coarse ones and thin ones. It takes Kung Fu. Practice it

Production steps:

Step 1: material drawing.

Step 2: crush the egg yolk, the more the better, shred the Pleurotus eryngii, the finer the better, and chop the green onion.

Step 3: add a small amount of salt to the Pleurotus eryngii, drench it with soy sauce and mix well.

Step 4: pour in corn starch and grasp evenly with your hands. (it's better to heat up the oil at the same time, that is to say, it's better to mix the starch before going to the pot, otherwise the silk will become lumps, and Mi Ma made this mistake.)

Step 5: pour the oil into the frying pan, heat it up, and fry the shredded Pleurotus eryngii.

Step 6: golden yellow out of the pot.

Step 7: start another pot, heat up the oil, and fry the egg yolk until it is full of bubbles.

Step 8: pour in the fried apricot abalone mushroom shreds and stir fry until the egg yolks are all stuck on the apricot abalone mushroom.

Step 9: put the green onion into the pot.

Materials required:

Pleurotus eryngii: right amount

Salted egg yolk: right amount

Scallion: right amount

Starch: right amount

Salt: right amount

Soy sauce: moderate

Cooking oil: proper amount

Note: 1, said in the process, under the oil pan before mixing starch. 2. The starch used for frying is corn starch or sweet potato starch, which tastes crisp. 3. Egg yolk rice mother this time is salted duck egg yolk, protein porridge.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh