金针菇炒鸡蛋 Flammulina scrambled eggs

金针菇炒鸡蛋

金针菇营养很多, 不过一定要煮熟才能吃, 否则非常容易引起中毒哦!

金针菇炒鸡蛋

{材料} 金针菇1包(切掉老根, 洗净备用) , 鸡蛋3个(打散加点盐, 麻油与胡椒粉少许, 搅拌均匀), 胡萝卜丝, 洋葱碎, 蒜碎, 青葱粒适量

{调味料} 绍兴酒½小匙, 盐 ½ 小匙, 鸡粉1小匙, 鱼露 ½小匙.

{做法}

1. 油锅烧热, 倒入鸡蛋液, 大火煎到蛋液底部凝固后翻身再煎15秒, 弄碎蛋盛起备用.

2. 再起油锅, 下洋葱碎, 蒜碎与葱花爆香; 倒入胡萝卜丝翻炒几下后调入绍兴酒呛锅, 加入金针菇与其它调味料拌匀.

3. 倒入鸡蛋, 炒至金针菇变软后即可.

Flammulina scrambled eggs

{Ingredients} Flammulina/ Enoki mushroom/ golden needle mushroom x 1 pack (remove the bottom, wash and clean it), eggs x 3 (Beat it and add in some salt, sesame oil and pepper), some shredded carrots, chopped onion, chopped garlic and some diced spring onions.

{Seasonings} Shaoxing wine x ½ tsp, salt x ½ tsp, chicken powder x 1 tsp, fish sauce x ½ tsp.

{Method}

1. Heat up pan, pour in the egg mixture and stir until barely set under high heat, turn over to fry for another 15 sec and then crumble the egg, remove and set aside.

2. Heat up pan again, add in chopped onion, garlic and spring onions; follow by shredded carrots to stir-fry evenly, add in shaoxing wine and continue by add in the flammulina and others seasonings to mix well.

3. Lastly add in the eggs and stir-fry until flammulina is tender, transfer to serving plate.

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