Salted Egg Yolk King Oyster Mushroom

Overview

After frying the tiger beans, I cooked this dish while I was still in the oil pan. Haha, it saves me the trouble of pouring the oil back and forth. I have wanted to make this dish for a long time, but I always feel that I am pressed for time and I always feel like I can’t get around to it. In fact, it doesn’t matter. I just leave cooking time to myself every day. I can cook whatever I want, slowly and carefully! Speaking of thin, I want to cut the king oyster mushrooms into fine pieces, but I still can’t do it. There are thick ones and there are thin ones. This requires effort, so practice!

Tags

• hot dishes
• common dishes
• anhui cuisine
• old man
• dinner with friends
• spring recipes
• lunch
• king oyster mushroom
• light soy sauce
• onions
• salted egg yolk
• starch
• cooking oil
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Crush the egg yolks, the more crushed the better, shred the king oyster mushrooms, the finer the better, chop the green onions.

   

3. 3 Add a small amount of salt to the king oyster mushrooms, pour in the light soy sauce, and mix evenly.

   

4. 4 Pour in the cornstarch and spread evenly with your hands. (It is best to heat the oil at the same time, that is to say, it is best to stir in the starch before putting it in the pot, otherwise the silk threads will become lumpy, which is what Mi Ma made.)

   

5. 5 Pour oil into the wok, heat it up, and fry shredded king oyster mushrooms.

   

6. 6 Remove from the pan when golden brown.

   

7. 7 Take another pot, heat oil, add crushed egg yolks and fry until the pot is full of bubbles.

   

8. 8 Pour in the fried shredded king oyster mushrooms and stir-fry until all the egg yolk pieces stick to the top of the king oyster mushrooms.

   

9. 9 Add chopped green onions and remove from the pot.