Stir-fried edamame with ground fern skin
Overview
Stir-fried edamame with ground fern bark...or...fried eggs with ground fern bark (difern bark is the name of Xuzhou, Jiangsu. I don't know about other places. I also heard that it is called ground fungus)
Tags
Ingredients
Steps
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First chop the onion, ginger and garlic.
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Wash the fern bark, squeeze out the water, put it in a bowl and set aside
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Beat the eggs and fry until finely chopped
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Crush the edamame and baby greens with a vegetable shredder. (The lettuce used this time, I think any leafy vegetable is fine)
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Crush the edamame and set aside.
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After the oil is hot, fry the onion, ginger, and garlic until they become fragrant. If you like it spicy, you can add dried chili segments. I don’t add too much because children eat it.
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First add chopped edamame and stir-fry. I prefer to add cooking wine. I add a little (just a little) or not. Then pour in ground fern skin and stir-fry evenly. Add eggs and stir-fry evenly. Add chicken essence, oily soy sauce and appropriate amount of salt. You may not add it. (The oil-consuming chicken essence and light soy sauce should be adjusted first and then added to make the flavor more even.)
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Before serving, add some sesame oil to increase the aroma and serve. (You can add sesame oil according to your own taste, or you can leave it out. There is not much difference after comparison)
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Finally, it must be served with Xuzhou's steamed buns, rolled into vegetable rolls, and delicious. . .
