Seafood Mushroom Scrambled Egg

Overview

The eggs are crispy and the seafood mushrooms are fragrant and tempting

Add salt and a few drops of cooking oil to the water, bring to a boil and blanch the seafood mushrooms. This will remove excess water from the seafood mushrooms
Peel the hard-boiled eggs, split them in the middle, and dip them in a layer of cornstarch
Mince garlic and cut coriander into sections
Add oil to the pan. After the oil is hot, fry the egg yolk side down over medium heat. This will allow the egg yolk and egg white to become integrated
Turn over, fry the egg white side to get the tiger skin, take it out and set aside
Heat the pot again, add oil, add garlic and stir-fry over low heat
Add seafood mushrooms and stir-fry over high heat until fragrant. Add eggs, add cooking wine, light soy sauce, and salt and stir-fry evenly. Before serving, add coriander and cut it off, then turn off the heat. Add chicken essence, drizzle with sesame oil and stir-fry evenly
Remove from pan and plate