Chinese Food
White mushroom with egg yolk
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I used to eat this dish with my family in the restaurant. At that time, two three or four-year-old children swept away the dish. Several of our adults only tasted it. It's really delicious. I've been thinking about this dish. I finally made it today. Although it's not as beautiful as the hotel, the taste is not bad at all.
Cooking ingredients
Cooking Steps
Step1:A bag of white mushroom. Unpack.
Step2:Cut off the roots.
Step3:Wash and control drying.
Step4:Boiled salted duck egg. Take out the yolk.
Step5:Chop it up for later use.
Step6:Control the water content of white mushroom. Put it into a basin. Add two spoonfuls of starch. Mix up and down evenly.
Step7:Cover the white mushroom with starch evenly.
Step8:Pour the cooking oil into the oil pan.
Step9:The oil is 70% hot. Fry the white mushroom until the surface is yellowish and crispy.
Step10:Take out the oil control and put it in the plate.
Step11:Pour out the oil in the pan. Leave a little oil in the bottom. Heat the oil and stir fry it in the salted egg yolk
Step12:Stir fry until the yolk froth. Add sugar and salt. Continue to stir evenly. Let the salt and sugar melt.
Step13:Add the fried white mushroom and continue to stir fry. Let each white mushroom evenly dip in the yolk liquid.
Step14:Out of the pot. Into the plate. Edible.
Cooking tips:The yolk I use is salted duck egg cooked by myself. If I use the ready-made yolk, the effect should be better and the color should be more beautiful. There are skills in making delicious dishes.
