1 carrot

2 eggs

1 bunch of fungus

Supplementary Ingredients:

Peanut oil in moderation

1 teaspoon of salt

0.5 teaspoon of chicken broth

3 slices of green onion

2 slices of ginger

Practice:

Steps 1

Soak and wash the dried fungus in advance. Blanch them in hot water. The blanched fungus won't boom in the pan when you fry it.

Step 2

Beat the eggs in a bowl and whisk into the egg mixture. Peel and slice the carrots, and slice the green onions and ginger.

Step 3

Add peanut oil to a waterless wok until 70% hot.

Step 4

Pour in the egg mixture and stir fry until the eggs are set.

Step 5

Serve the eggs.

Step 6

Pour in more peanut oil than you normally would for stir-frying.

Step 7

Add green onion and ginger to the pan.

Step 8

Add the carrots and stir-fry until the carrots are soft and golden brown.

Step 9

Add salt to taste.

Step 10

Add the fungus, egg, and chicken broth, and stir-fry well.

Cooking Tips:

Blanch the fungus and then fry it so it doesn't boom outward.

Carrots eat oil, so fry the oil to put more; and carotene is not soluble in water, so carrots should try to eat cooked.

It's always a good idea to add salt at the end of a stir-fry if you have fungus, so it's more customary to add salt before adding fungus.