It is said that this year is the coldest winter in 60 years, but perhaps the cold air has not yet spread. After beginning of winter, the temperature has not changed much, and most parts of the north have remained at around 10 degrees. Recently, the climate has been dominated by sunny days and breezes, and heating has begun to be provided at home. After eating steaming stews and soups for a while, we have accumulated a lot of heat and energy in our bodies. With the rising temperature, facing these dishes every day, it seems that we have no appetite.

On weekends, I went to the market to buy some fresh seafood mushrooms. The original plan was to cook soup, but seeing that my family had no appetite for health soup recently, I wanted to change the practice. Salted egg yolk was mixed with fried seafood mushrooms. Salted egg yolk was soft and sandy, and the seafood mushrooms were tender, delicious and delicious. The children ate the next meal and the men ate the next wine.

The nutritional value and nourishing function of mushroom ingredients have always been recognized by our public. Apart from the rare mushroom species, the cheap mushrooms that we often eat at home, such as Flammulina velutipes, Pleurotus eryngii, Lentinus edodes, Pleurotus ostreatus, seafood mushrooms, etc., also contain ultra-high trace elements, which can not only supplement the nutrients needed by the human body, but also improve immunity, and also promote smooth excretion and prevent obesity.

Today, I bring you this salty egg yolk mixed with fried seafood mushrooms, which are fried first. The taste is crisp and tender outside, and the entrance is crispy and chewy. With the golden mayonnaise of Sasha Vujacic fried with salted duck egg yolk, stir-fry until it is dry, fragrant and delicious.

Name of the dish: Salted egg yolk mixed with fried seafood mushrooms.

Required ingredients:

A box of seafood mushrooms (about half a catty), two salted egg yolks, appropriate amount of corn starch, appropriate amount of salt, a little sugar, and appropriate amount of cooking oil.

Cooking process:

1, cut off the hard part of the roots of the bought seafood mushrooms, tear them apart, put them under running water for full washing, put them in a drain basket after washing, drain off excess water, and keep the surface of the seafood mushrooms slightly moist.

2. Put the fresh mushrooms in a container, grab a proper amount of corn starch, sprinkle it into the container, and stir the fresh mushrooms and starch by hand until the surface of each fresh mushroom is evenly covered with a layer of corn starch.

3. Pour about half a pot of cooking oil into the pot. After the fire is 70% to 80% hot, spread the sea mushrooms wrapped in corn starch into the oil pan and fry them.

4. When the seafood mushrooms in the oil pan are fried to golden color and slightly shrink, it means that they have been fried. After being fished out with a colander, they are put in a transformer to drain the excess oil for later use, because they need to be fried again, so there is no need for secondary frying.

5. Pour out most of the oil in the pot, leaving only a small amount of base oil at the bottom of the pot (salted egg yolk will also fry rich oil, so the base oil should not be too much). After heating, take out two ready-made salted egg yolks and put them in the pot.

6. Turn the fire to the micro level, slowly crush the whole salted egg yolk with a shovel, and then stir fry repeatedly until the salted egg yolk is rustled, and sprinkle a spoonful of salt and half a spoonful of soft sugar into the pot, stir well.

7. Continue to heat with low fire to keep the salted egg and gold mortar at the bottom of the pot foaming slightly, then pour the pre-fried seafood mushrooms into the pot and stir-fry them, so that an appropriate amount of salted egg and gold mortar can be hung on the surface of each seafood mushroom.

8. Finally, turn the fire higher, and quickly stir-fry the seafood mushrooms in the pot until the salted egg and golden paste at the bottom of the pot are fried and adhere to the surface of the seafood mushrooms, and then serve them on a plate.

Cooking tips:

1, the salted egg yolk stir-fried seafood mushrooms introduced above, the main mushroom selected, in addition to seafood mushrooms, can also be replaced by other mushrooms such as Flammulina velutipes and Pleurotus eryngii according to personal taste. It should be noted that after cleaning, don't completely wipe off the water on the surface of the mushroom, leaving a little, which will help to better wrap the dry starch.

2. When the mushrooms are fried, in addition to ensuring that the oil temperature reaches a certain degree of heat, when the mushrooms are put in, they should be slightly scattered with chopsticks or shovels, which can prevent the mushrooms from colliding and sticking, which is not conducive to heating maturity, but also affects the appearance of the finished product.

3. Salted egg yolks can be plastic-packaged ready-made products, or you can buy salted duck eggs and peel them out for use. Ready-made salted egg yolk is easy to take, and the unused egg yolk can be directly stored in the refrigerator. If you buy salted duck eggs and peel the salted yolk yourself, don't waste the rest of the protein. Cutting them into pieces and mixing fried rice is also delicious.