Scrambled eggs with fungus flavor

Scrambled eggs with fungus flavor

Overview

I learned this from Taiwanese chef Guo Zhi. This dish is healthy, vegetarian, nutritious, easy to use, and delicious. It is a home-cooked dish that goes well with meals. Housewives can imitate it.

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Ingredients

Steps

  1. Cut the fungus into cubes and add 1 tablespoon of room temperature lard to the mushrooms, beat well, add to the pan and stir-fry until they are charred and fragrant, mash into chunks, and set aside;

    Scrambled eggs with fungus flavor step 1

  2. Add oil to the pot, set it to medium-high heat, pour in the mushrooms, and sauté until fragrant;

    Scrambled eggs with fungus flavor step 2

  3. Add the dried red pepper segments cut with a diagonal knife and stir-fry to bring out the aroma;

    Scrambled eggs with fungus flavor step 3

  4. Pour in the fungus and egg pieces, evenly pour in about 1.5 tablespoons of light soy sauce, add water about 2/3 of the food, 1/3 teaspoon of sugar, 1/4 teaspoon of salt, 1/2 teaspoon of pepper, cover and simmer for 3 minutes;

    Scrambled eggs with fungus flavor step 4

  5. After opening the lid, add 1/2 tablespoon of sesame oil, stir-fry for a few times, and add 2 tablespoons of instant mashed potatoes instead of thickening;

    Scrambled eggs with fungus flavor step 5

  6. Stir evenly and you're done.

    Scrambled eggs with fungus flavor step 6