Materials: dried fungus 1, dried mushroom 1, 4 eggs, shrimp 1, carrot 1.
Accessories: salt 1 spoon, cooking wine 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, sesame oil 1 spoon.
Steps:
1, prepare all the ingredients.
2. Soak dried mushrooms and dried fungus in water. If you are in a hurry, you can use warm water, but not only hot water.
3. Soak the soaked mushrooms and fungus in a boiling water pot, take them out and drain them for later use.
4. Knock the eggs into a bowl, add 1 teaspoon of cooking wine, 1 teaspoon of salt and 1 teaspoon of water, and stir with the eggs until they are dispersed.
5. Heat the wok and add more oil than usual. When the oil is hot, pour the egg mixture into the wok and stir-fry over high fire until the egg mixture has just solidified. Don't fry.
6. Put the scrambled eggs into a bowl and crush them with a spoon to facilitate the filling.
7. Wash carrots, peel them and rub them into filaments with silk scarves.
8. Wash carrots, peel them, and rub them into filaments with silk scarves.
9. Squeeze the scalded mushrooms dry by hand, and then crush them in the cooking machine.
10, auricularia auricula is also mashed in a cooking machine. There is no need to stir too much, just a few seconds. Or cutting with a knife is also possible.
1 1. Put all the processed fungus, mushrooms, shredded carrots and eggs into a bowl, soak the shrimp skin, take out a little salt, put it into the bowl, and then add appropriate amount of oyster sauce, soy sauce, salt and sesame oil.
12, stir evenly with chopsticks, and the vegetarian stuffing is ready.