Celery Egg Sausage
by GXL8728
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Pick and wash celery, cut obliquely into long sections, and set aside.
2. Cut the Cantonese sausage into thin slices; knock the eggs into a bowl; soak the fungus, add a little flour to wash, tear off the small flowers and set aside.
3. Break the eggs, add a little chopped green onion, stir evenly, pour into the hot oil pan, fry, and take out for later use.
4. In another oil pan, heat 70%, sauté the chopped green onion and ginger, add the celery, and stir well.
5. Add the sausage and fungus and continue to stir fry.
6. Add the scrambled eggs, add a little light soy sauce (for the color and luster, you don’t need to add it), salt, and MSG to taste, and you can get out of the pan.
