Scrambled eggs with ground vegetables

Scrambled eggs with ground vegetables

Overview

Di Ruan is also known as Di fungus, Di Dacai and Dipi fungus. It grows on cool, moist slopes and beside rivers. It has good color, taste and shape, and a very good taste. It is as crisp as fungus, but more tender than fungus; as soft as vermicelli, but crisper than vermicelli, moist but not stagnant, slippery but not greasy, and has a unique sense of comfort. There are many ways to eat it, including stir-fried, cold, stir-fried, braised, soup, etc. Every spring when it rains, people will go to the mountains to pick up the soft ground. After picking it up, they will pick up the grass, wash it, and make buns to eat. But no one knows how it was formed. It comes out when it rains and disappears when the sun comes out. I'm really curious as to why.

Tags

Ingredients

Steps

  1. Unsoaked ground vegetables.

    Scrambled eggs with ground vegetables step 1

  2. Soak your hair in water, rinse and drain.

    Scrambled eggs with ground vegetables step 2

  3. Chop green onions.

    Scrambled eggs with ground vegetables step 3

  4. Beat the eggs, add cooking wine and 1 tsp of warm water and beat evenly, put it into the oil pan and use chopsticks to quickly break it up and stir-fry it into finely chopped osmanthus. Pour it out and set aside.

    Scrambled eggs with ground vegetables step 4

  5. Pour appropriate amount of oil into the pot, add scallions and stir-fry until fragrant.

    Scrambled eggs with ground vegetables step 5

  6. Add the ground vegetables and stir-fry for a while. Add light soy sauce, a little salt and sugar and stir-fry evenly.

    Scrambled eggs with ground vegetables step 6

  7. Pour in the eggs and stir-fry evenly. Sprinkle in chopped chives.

    Scrambled eggs with ground vegetables step 7

  8. Remove from pan and plate.

    Scrambled eggs with ground vegetables step 8

  9. The finished product is soft, tender and fragrant.

    Scrambled eggs with ground vegetables step 9