Chinese Food
Nutritious and delicious fried egg with mushroom
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Lentinus edodes can definitely be called the king of all kinds in the food industry. Whether it's with meat or vegetables, it's a good match. If the stock at home is just eggs, it's enough to bring out a plate of fresh dishes. In addition, Lentinus edodes is a combination of digestion, fat removal and blood pressure reduction. Sufficient cellulose can accelerate metabolism. Eating a small waist is just around the corner.
Cooking ingredients
Cooking Steps
Step1:Rinse the mushrooms with flowing water and cut them into 0.5cm thick slices. Cut the shallots and shallots into pieces.
Step2:Knock the egg into a bowl. Add onion, vegetable oil, salt and sugar. Break up the egg mixture and beat until there are bubbles.
Step3:Pour a little oil into the frying pan. When the oil is 60% hot, pour in the egg liquid. When the outer part of the egg liquid begins to solidify, use chopsticks to break it up quickly and continue to break it up in circles until all the egg liquid turns into small pieces and solidifies into blocks.
Step4:Pour the fresh mushroom into the pot. Stir fry with the egg evenly. At this time, adjust the fire power to medium or small fire.
Step5:When the mushroom is soft and fragrant, turn off the fire. Put it on a plate and sprinkle chopped shallot on the surface.
Cooking tips:Yaojie's intimate tips - 1. There are two keys to fry the smooth and tender eggs. One is to beat until there are big bubbles when breaking up the egg liquid. The other is to add a spoonful of oil into the egg liquid. 2. When the egg liquid starts to solidify into small pieces, put the mushroom pieces in. At the same time, adjust it to a medium or small fire. During the heating and ripening process of the mushroom, the surface of the egg pieces will change into a burnt yellow color. This can ensure that the two kinds of ingredients mature at the same time. Beauty and fat reducing tips - fried egg with mushroom is a high protein and low calorie dish. The main raw materials are egg and mushroom. The protein in eggs is a high biological value protein, which is very conducive to human absorption and digestion. The human body's attraction rate to eggs can reach 98%. Among them, the content of methionine in eggs is also very rich. It is a kind of essential amino acid that is lacking in cereals and beans. At the same time, the fat content of eggs is mainly concentrated in the yolk, which is rich in lecithin, sterols, yolks, calcium, phosphorus, iron, vitamin A and vitamin
