Fried egg white with peach gum

Overview

For a change of taste, peach gum is delicious when fried.

Prepare ingredients. Soak the peach gum at room temperature for 2 hours, then place it in the refrigerator for 24 hours, then wash away the impurities and set aside. Soak the scallops for 4 to 5 hours and set aside.
Add all the seasonings and 60 grams of water to make a gravy and set aside.
Bring a pot to boiling water and boil the peach gum for 1 to 2 minutes and then remove.
Fry the egg whites in a non-stick pan over low heat for a while, then scoop them into a diamond shape.
The ingredients are processed like this: scallops are pressed into strips, peppers are cut into rhombuses, green onions are cut into sections, there is no need to rinse the peach gum after taking it out, and the egg whites are poured onto a plate.
Take a non-stick pan and sauté it until fragrant. If I don’t have a non-stick pan, I’ll just use a frying pan.
After the dried beets are sautéed, add peach gum and egg whites and stir-fry over medium heat for 1 minute and stir-fry gently.
After 1 minute, add the chili and green onions and stir-fry slightly.
Pour in the gravy and stir-fry until almost dry, then remove from the pot.
That’s it, very delicious😊.
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