Time always passes inadvertently. Today's dish has a strong "home" flavor, smooth eggs, delicious seafood mushrooms, accompanied by just the right amount of sweetness and sourness, which is touching as soon as you enter the mouth. Trust me, you'll fall in love with it once you eat it.
Distribution:
4 eggs, 200 grams of seafood mushrooms, 3 spoons of balsamic vinegar, 2 spoons of cooking wine, 5 grams of starch, 20 grams of sugar, appropriate amount of chopped green onions, 2 cloves of garlic, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spicy millet
Steps:
Handle the seafood mushrooms, wash and drain, remove the old part and cut to a suitable length.
4 eggs, beat and stir well. Finely chop the green onion and garlic, cut the millet into small pieces, and prepare the starch.
Heat the oil in a pan over medium heat, pour in the egg mixture when the oil temperature rises, stir with a wooden spoon to break the eggs into small pieces, and add flavor.
Pour the eggs directly into the seafood mushrooms without removing the pot.
Add minced garlic and millet to stir-fry, then add a small half bowl of water, add salt, pour in cooking wine, vinegar, light soy sauce, dark soy sauce, medium and low heat, stir-fry slowly for 1 minute, and finally add sugar.
Add 30 grams of starch to water and stir well, pour into the pot to thicken, and fry over medium heat for another 1 minute. Remove from heat, sprinkle with chopped green onions and serve.
Tips:
1. If you don't like spicy food, you can not give millet spicy, sweet and sour is also very delicious.
2. When frying eggs, if you don't like the taste of crushing, you can also reduce the stirring of the wooden spoon, and the large pieces of eggs are more enjoyable to eat, but the small pieces are more flavorful.
3. If you want to be more appetizing, you can increase the amount of vinegar in an appropriate amount.
Every encounter with food is precious. Hurry up and pass on the most intimate love to your family.
Editor: Wang Jian
Editor-in-charge: Summer
Editor: Wang Jun