Near the end of the year, I wonder if you are considering what to cook for the New Year's Eve? Use black fungus with eggs to share with you the delicious food in today's restaurant. In fact, the scrambled eggs with black fungus made in the restaurant are very big and rich in soup, which is much more delicate than those made at home. Do you know this trick? After the dish is served, pour in boiling water, add a pinch of salt, pour in black fungus after the water is boiled, push it evenly with a spoon, and take it out after boiling for one minute. Next, bake the dry pan and pour in the right amount of salad oil.

Then pour the oil into the soup pot and rotate it to prevent the egg liquid from sticking to the pot. After the oil is hot, pour in the egg liquid, let it stand for 5 seconds after taking out the pot, and let the egg liquid solidify slowly. Then use a shovel to hold the egg liquid we have set, and then rotate it after taking it out of the pot, so that the undercooked egg liquid slides to the edge and is cooked into pieces. Remember not to turn the egg back and forth with a spoon, because it will make the egg pieces very broken. Keep the fire of scrambled egg liquid fully open, slowly open it, and don't stir the fire until you can see that the eggs formed after molding are all big eggs. After the egg liquid is completely dried, divide it into even egg pieces with a shovel, then turn off the fire and take it out in a small bowl for later use.

Then, pour a little green oil into the pot, add carrot slices after the oil is hot, and stir-fry until fragrant. It should be noted here that when frying carrot slices, don't put them in the pot for water and oil. His carrot slices are light yellow, and the surface of the carrot slices is slightly dry. Then we add onion, ginger and garlic to find fragrance, and the fried onion, ginger and garlic are pale yellow. Then we pour in the dried black fungus and stir-fry it quickly until it is smooth. Then add the right amount of fresh oyster sauce to taste, add the right amount of soy sauce and soy sauce, keep the fire low, then start seasoning and add a little salt.

Half a spoonful of chicken essence monosodium glutamate, add appropriate amount of sugar, stir quickly to make it all juice, blend the dishes, then add garlic sprouts and stir fry for about 10 second. Don't fry garlic seedlings for too long, otherwise it will affect the color and fragrance of garlic seedlings. Finally, pour in the egg pieces, stir fry a few times with high fire, stir fry until the juice is evenly fragrant, and then turn off the heat and plate.