Scrambled eggs with stone ears are made much faster than stewed chicken with stone ears, and it is precisely because of this that scrambled eggs with stone ears appear on the table more often than stewed chicken with stone ears. The manufacturing method is as follows:
1 Ingredients: 200 grams of eggs, 250 grams of tremella (water hair).
2. Making ingredients and seasonings: scallion10g, coriander12g, salt 5g, essence 2g and sesame oil 2g.
3. Soak the dried auricularia auricula. If it is water-borne tremella auricula, wash the water-borne tremella auricula and drain it for later use; It is better to use rice washing water.
4. Wash the washed and drained tremella into the boiled water, and sterilize it;
5. Knock the eggs into the bowl and mix well for use; Salt can be added to mix according to taste.
6. Heat the cleaned wok, add proper amount of oil, heat it slightly, and drain the oil temperature.
7. At this time, pour the eggs, spread them, and take them out of the pot for later use;
8. Add an appropriate amount of oil to the pot, pour in chopped green onion and saute until fragrant, put in the drained tremella, stir-fry for a few times and wait for 7 minutes to cook.
9. Add the eggs, add seasonings such as salt, and pour a few drops of sesame oil to get out of the pot.