Chinese Food
Make 60 yuan of osmanthus fans at a cost of 3 yuan
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It's only three yuan to make a Michelin grade dish with super beauty and good taste. It's Guangdong style old dish, osmanthus fried with vermicelli, osmanthus , that is, egg yolk fried with egg pines. This dish tests the control of the hot weather. It's full of steam, dry, fragrant and complex taste. You want to eat it.
Cooking ingredients
Cooking Steps
Step1:Break up the egg yolk and soak the Longkou vermicelli in cold water for an hour. Cut the scissors into several sections. Drain the water and reserve the bean sprouts to remove the head and tail for standby (the best choice is the bean sprouts. The taste of the bean sprouts is not crispy
Step2:Low heat. Put a little oil into the pot when it's slightly hot, that is, the pot is soaked by oil. The bottom of the pot can be filled with a little oil. Put in the egg yolk. Stir and squeeze constantly. If necessary, operate from the fire, so as to make it not lump or coagulate quickly
Step3:Stir and squeeze over low heat. Stir until it's in this state
Step4:Fried egg fluffy, golden yellow and dry fragrance. No extra oil. Golden fluffy grains. It looks like osmanthus. Put it aside for us
Step5:Heat the pot with a little oil, add bean sprouts, less salt, a little wine and stir fry it over high heat for 15 minutes. Don't over fry it, or it won't be crispy
Step6:Stir fry until it's in this state. Medium rare, dry, fragrant, crispy. Set asid
Step7:Put the pan into the oiling pan. Leave a small amount of base oil. Heat up. Put the chopped green onion into the pan. Then put the vermicelli into the pan. Shake and stir evenly. If necessary, operate off the fire. In order not to heat it too fast. The vermicelli become a lump. Stir fry for about 15 seconds
Step8:Put in the egg floss. Turn the fire to medium and small fire. Put in the salt and sugar. Quickly and super evenly make the egg floss stick to the fans. If necessary, use chopsticks to stir while shaking. It's more convenient. The process is about 10 seconds
Step9:Put in the bean sprouts. Turn to medium high heat. Stir fry quickly for 5 seconds to get out of the pot.
Step10:Sprinkle with scallion. A plate of dried sweet scented osmanthus fried with vermicelli is read
Step11:The vermicelli are crystal clear. osmanthus is golden and fluffy. The bean sprouts are fresh and crisp. Each bite contains the taste of crispness, softness, fragrance, crispness and looseness. It tastes very refreshing
Step12:The egg pines cover the fans evenly. They are bright and beautiful. The plump bean sprouts are a little more pure and fresh. While enjoying the taste, they can also feast the eyes O
Cooking tips:1. This dish is extremely hot. When cooking, it's calculated in seconds. Only dry and fragrant pot gas can appear. 2. Put less oil on it. The bottom of the plate should be dry and free of oil. 3. Fans must soak in cold water for more than 40 minutes and start to fry from a small fire. It's not easy to become a lump. It's very clear. 4. The fry of egg floss must start from a small fire. If necessary, it can leave the fire. The fry particles gradually appear. Then slowly turn the medium fire to fry them Dried fragrant grains are like Osmanthus fragrans. During this period, you must stir constantly and stir fry. Otherwise, it is easy to become a lump. 5. You can add XO sauce, dried Beth, scallion and dried chili to cook together. The taste is more unique. The time of adding is the same as that of scallion. 6. If you have any questions, you can leave a message in the comment area. If you have any questions, you have skills to answer questions and cook delicious dishes.
