Category: Life >> Food/Cooking

Analysis:

Furong Egg is a Zhejiang dish

Cooking Category: Stir-fried

Cuisine: Zhejiang Cuisine

Ingredients Category: Eggs

Taste: Salty and Fresh

Suitable Season: Spring

Color, Fragrance : This dish is golden, fresh, sweet, soft and smooth.

Ingredients: 200 grams of egg liquid, 25 grams of barbecued pork, 125 grams of cooked bamboo shoots, 15 grams of wet mushrooms,

Accessories: 10 grams of green onions, 2 grams of refined salt, 2.5 grams of MSG , 5 grams of sesame oil, 0.5 grams of pepper, 60 grams of cooking oil.

Preparation:

1) Wash the barbecued pork, bamboo shoots and wet mushrooms and cut into medium strips. Remove old leaves from green onions and cut into thin strips. Put the shredded bamboo shoots into a pot of boiling water and blanch them for half a minute, remove them, and use a clean towel to absorb the water;

2) Put the egg liquid into a bowl, add refined salt, monosodium glutamate, sesame oil, and pepper and mix well. , then add shredded barbecued pork, shredded bamboo shoots, shredded mushrooms, and shredded green onions and mix well;

3) Put oil in the wok and pour the oil into the pot, remove it from the fire, and mix well Put the evenly mixed egg liquid into the pot, put it back on the stove, fry over medium heat while adding oil, fry until golden brown, flip and fry the other side, fry until cooked, and serve on a plate.