Egg and Fennel White Braised Cake Shreds
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. For fennel white, cut the leaves and the hard stems separately.
2. Take three sheets of homemade spring cake and cut into thick silk.
3. Slice ginger, chop green onion and garlic, and finely chop chili.
4. Two eggs, add a little salt and five-spice powder and stir to loosen them.
5. Put an appropriate amount of oil in the wok, put in the beaten egg mixture, fry and serve.
6. Put the right amount of oil in the wok, stir the chives, ginger, garlic and chili
7. Add the white leaf stalks of the fennel first, and stir-fry a few times.
8. Stir fry the white leaves of fennel a few times, add appropriate amount of soy sauce, salt, and five-spice powder, stir fry until the fennel becomes white and soft.
9. Arrange the cut shreds on the dish, cover the pot and simmer for about half a minute. If you like to eat chewy cake shreds, you can put the cake shreds in the pot in advance and stir.
10. After half a minute, stir-fry the braised biscuits and fennel, add the scrambled eggs and mix well.
11. This is a simple and convenient lazy meal, with both staple food and vegetables. You can also add shredded pork, shrimp and other ingredients you like.
