Today, I'd like to share with you a different kind of scrambled eggs with anchovy mushrooms, which is full of savory flavor and aroma! The anchovy mushroom, itself, is the familiar shiitake mushroom. But since I learned of this poetic name, I prefer to call it "phoenix-tailed mushrooms", and feel that it has gained a very strong brand image. The large, oblate cap resembles the spreading tail end of a bird of prey. I can't help but feel that the name is a very good choice.

Fenghui mushrooms, attributed to edible mushrooms, contain a variety of amino acids. As a result, the cooked mushrooms were all very delicious. Because the material itself was good enough, it did not require too complicated cooking skills.

When we cook, we often use scrambled eggs, which is convenient and delicious. But sometimes, when I have time to spare, I'll use a poached egg instead of scrambled eggs. The fried eggs will form a thin layer of crispy surface, which can lock the aroma, but also increase the flavor, dry flavor. If you too have a long life, try making it this way, it's sure to be a different experience! Stir-fried anchovy mushrooms with poached eggs need food: anchovy mushrooms, raw eggs, green pepper, ginger, garlic, vegetable oil, oil consumption, white pepper, cooking salt, MSG production process is shown below:

Prepare in advance the appropriate amount of fresh anchovy mushrooms, 2 eggs, 2 green peppers. (Mushrooms selected end of the darker color is better) with water to clean the cocktail mushrooms, and then remove the bottom of the roots, part of the cap broken into suitable small pieces.

Pour enough water into the pot, and when the water boils, pour the blanched mushrooms into the pot, and cook for 2-3min, then take them out and squeeze out the excess water. Pour the appropriate amount of vegetable oil into the pan, temperature gradually hot, beat the raw egg, and so on the surrounding protein bubbles, the protein stretch down, low heat fried eggs.

After the eggs are cooled, cut them into thick strips with a knife; remove the seeds from the peppers and cut them into small pieces; cut the ginger into julienne strips and the garlic into crumbs. Pour a moderate amount of vegetable oil in the pan, directly into the ginger and garlic paste into the pan to stir-fry the flavor, and then pour the green pepper into the pan, stir-fry constantly until the color falls off before.

Pour in the mushroom, then pour in the poached egg, stir fry, then add the right amount of oil and white pepper, and mix all the ingredients well. Add salt and monosodium glutamate to the pan. Then serve the dish on a platter. A special fragrant scrambled egg with anchovy mushrooms is ready! Compared with the ordinary egg fried mushrooms, the flavor is even more awesome!