Hibiscus egg is a cooking category of Zhejiang cuisine: stir-frying: Zhejiang cuisine ingredients category: egg taste: salty and fresh for the season: spring color and fragrance: this dish is golden, delicious, sweet and smooth. Main ingredients: egg liquid 200g, barbecued pork 25g, cooked bamboo shoots 125g, wet mushrooms 15g, auxiliary materials: onion 10g, refined salt 2g, monosodium glutamate 2.5g, sesame oil 5g, pepper 0.5g and edible oil 60g. Production: 1), barbecued pork, bamboo shoots and wet mushrooms are washed and cut into medium shreds. Remove the old leaves of green onions and cut them into filaments. Shredding bamboo shoots, blanching in a boiling water pot for half a minute, and draining with a clean towel; 2) Put the egg liquid into a bowl, add salt, monosodium glutamate, sesame oil and pepper and mix well, then add shredded pork, shredded bamboo shoots, shredded mushrooms and shredded onion and mix well; 3) Put the oil in the wok, pour the oil into the jar, turn off the fire, put the evenly stirred egg liquid in the wok, put it back on the stove, fry it with medium heat while putting the oil, and fry it until golden brown, turn it over and fry the other side until it is cooked. Fried hibiscus eggs [main ingredients and auxiliary materials] Egg liquid 200g of salt … 3g of barbecued pork … 25g of monosodium glutamate 2.5g of cooked fresh bamboo shoots125g of pepper … 0.05g of water-soaked mushrooms …15g of sesame oil … 0.5g of shredded onion …10g of peanut oil …65438 [Cooking method] 2. Heat the wok with medium fire, add 25g peanut oil, remove one end of the wok from the fire, put 6 portions of egg materials into the wok with an iron spoon, then return the wok to the furnace, add 15g oil while frying, turn over when frying until golden, then fry the other side, add 15g oil, and fry until golden. Finally, add 5 grams of oil and fry until cooked. When loading the plate, it is divided into three pieces, two pieces and one piece from bottom to top. [Key points] It is advisable to fry hibiscus eggs in medium fire, adding oil while frying, and frying until both sides are golden, and the outer coke is tender inside. [Flavor Features] "Stir-fried hibiscus eggs" are made by mixing egg liquid with barbecued pork, shredded bamboo shoots, mushrooms and seasonings. The dishes are lumpy, golden on both sides, and all kinds of auxiliary materials are wrapped in egg blocks and intertwined. The outer layer is tender and smooth, and the egg fragrance is rich. This is a famous dish of Guangzhou banquet. Home-made hibiscus eggs are salty and slightly spicy, rough, smooth and crisp. Ingredients: 5 eggs, lean meat 1 00g, 50g pickled pepper, 50g pickled ginger, 50g celery, 2g monosodium glutamate, 2g refined salt, 2g blended oil, 250g garlic slices, and watercress powder10g. The preparation method is a little,1. 2. Break up the eggs and put them in a concave container, stir them evenly, dilute them with water, season them with salt, steam them into hibiscus eggs in a cage and take them out. 3. Stir-fry lean meat until crispy. 4. Put the wok on the fire, add the mixed oil and heat it to 50%, then add the pepper and soaked ginger and garlic slices and stir-fry until fragrant. Later, add a little soup and cook for a while. Remove pickled pepper, pickled ginger and garlic slices with a shovel, stir minced meat with low entropy, add bean powder and celery flower to taste fine, make stuffing, and pour it on steamed eggs. Three fresh hibiscus eggs Ingredients: egg white 150g shrimp 75g. Ham 50g sea cucumber (soaked in water) 50g cucumber 50g water chestnut 50g starch (broad bean) 13g shrimp 25g. Vegetable oil 20g ginger 5g salt 4g chicken oil 10g monosodium glutamate 2g chives 10g peppers 1g cooking wine 10g. Features: "Three Fresh Hibiscus Eggs" are white and delicate, with rich and colorful ingredients and beautiful. It is a good dish to change the taste after eating greasy food. Rich nutrition, salty and delicious taste, tender, crisp and soft texture. Operation: 1. Wash fresh shrimps, remove tendons and drain; 2. Shrimp is salted and sized with salt, egg white and wet starch; 3. Soak the starched shrimps in boiling water and take them out for later use; 4. The dried seaweed did not evaporate after adding water; 5. blanch the sea cucumber with boiling water and cut it into diced soybeans; 6. Cut horseshoe, ham and cucumber into the same size; 7. Egg white bubbles; 8. Add cooked lard to wok, add onion and ginger and stir-fry sea cucumber, shrimp, dried laver, horseshoe, ham and cucumber; 9. Add cooking wine, pepper and salt, boil the soup, remove the foam, thicken it with wet starch and water, add monosodium glutamate, pour in the beaten egg white, stir-fry thoroughly and beat the oil (chicken oil), then take it out of the pot and put it on the plate. Tip: 1. There are many kinds of lotus patterns made of eggs. Some use steaming to beat the bottom of hibiscus, some use soaking water to make hibiscus film, some use lubricating oil to hang hibiscus and so on. This dish is fried, with simple technology and unique style; 2. Egg whites are required to be used now and cannot be processed in advance. They must be completely distributed. Eggs should be washed with fresh cracked eggshells, and stale egg whites are not suitable for this dish. Before laying eggs, the soup in the pot should not be too thick, just a little thicker than rice soup (second-rate soup). After the eggs are soaked in the pot, it is required to fry the eggs, but care should also be taken not to stir the eggs into foam. When frying, your hands should be gentle and even. The ham in this dish can also be replaced by carrots.

Satisfied, please adopt.