Prepare ingredients
Ingredients: Pleurotus ostreatus150g, 2 tomatoes (about 300g), 2 eggs, and 30g dried fungus.
Accessories: 2 shallots and 3 cloves of garlic.
Seasoning: light soy sauce: 1 spoon, oil consumption: 1 spoon.
Production steps
1, Pleurotus eryngii is cut into sections, tomatoes are rolled into pieces, and eggs are beaten into a bowl and fully dispersed.
2. Wash the dried fungus, slice the garlic cloves, cut the onion roots into small pieces, and cut the onion leaves into long sections.
3. Boil Pleurotus eryngii and Auricularia auricula in a pot for 2 minutes, remove and drain for later use.
4. Pour the oil into the pot, pour the egg liquid, stir the egg clockwise with chopsticks, and take it out after molding.
5. Pour oil into the pan, add garlic cloves and shallots and stir-fry until fragrant, then add tomatoes and stir-fry the sauce. At this time, add blanched Pleurotus ostreatus and auricularia auricula.
6. Stir fry for 20 seconds, then add the fried eggs, stir fry a few times, then add a spoonful of soy sauce, a spoonful of oil consumption, and a proper amount of salt. Sprinkle onion and stir well, then put it on a plate.
skill
Blanching Pleurotus ostreatus and Auricularia auricula in advance can effectively shorten the cooking time. In addition, Pleurotus eryngii is delicate in texture, crisp and smooth, sweet and delicious, which is favored by domestic and foreign markets and is the "golden branch and jade leaf" among edible fungi. Pleurotus eryngii is a delicious food suitable for all ages, with high protein content and proper amino acid ratio, and contains many trace elements necessary for human body.