Scrambled eggs with black fungus and tomatoes

Scrambled eggs with black fungus and tomatoes

Overview

Black fungus is a specialty of the Northeast. I asked a friend to bring it from the far northeast. It is small and exquisite, thick and chewy, the best!

Tags

Ingredients

Steps

  1. Soak the fungus, beat the eggs, and cut the tomatoes into pieces.

    Scrambled eggs with black fungus and tomatoes step 1

  2. Heat the wok. This step is actually very important. The maintenance of many iron pans requires heating the pan before adding oil, so that the pan will have a long life. Haha, I am off topic. Add oil, heat it up, and stir-fry the eggs. The oil temperature should be above six layers so that the eggs are fluffy.

    Scrambled eggs with black fungus and tomatoes step 2

  3. Take out the cooked eggs, heat the wok again, and sauté the onions, ginger and garlic until fragrant.

    Scrambled eggs with black fungus and tomatoes step 3

  4. Fry the tomatoes first, add sugar and stir-fry.

    Scrambled eggs with black fungus and tomatoes step 4

  5. After the tomatoes are fried until soft, add the black fungus and add an appropriate amount of salt.

    Scrambled eggs with black fungus and tomatoes step 5

  6. Pour in the previously scrambled eggs and mix well.

    Scrambled eggs with black fungus and tomatoes step 6

  7. Finally add the chive foam.

    Scrambled eggs with black fungus and tomatoes step 7

  8. The finished product is ready!

    Scrambled eggs with black fungus and tomatoes step 8