Egg Crab Mushroom

Egg Crab Mushroom

1. Wash and drain the crab leg bones, and tear the thicker ones to make it easier to taste.

2. Dice the carrots, break the corn, and wash the edamame. Put all three in a pot and cook for about 3-4 minutes

3. Too cold water, the color is more pure

4. Pick up and spare

5. Beat the eggs to separate the yolk from the egg whites

6. Fry separately and set aside. Note that the oil temperature is slightly lower when frying the egg whites; the whole can be fried to tender

7. Set the oil pan on high heat, fry crab leg mushrooms, add salt and chopped white pepper (to remove fishy)

8. Stir fry until the crab legs are juicy, that is, about two minutes later, pour in the cooked green beans, diced carrots, and corn, and continue to stir fry

9. Try the salty and light, you can add a little more salt, wait for the steam of the crab leg mushroom to fry dry, you can pour the fried eggs, stir evenly, and then get out

Tips:

This dish is especially suitable for the elderly and children. You can boil the diced carrots to soften, and you must add pepper to remove the smell of crab shank mushrooms. The whole frying process takes about 5-6 minutes. The steam of crab shank mushrooms must be fried dry One is to observe that the juice in the pot has just been dried. Be sure to pour the egg after it is dried, otherwise the egg will be easily stained with steam and not fragrant. You can also taste the crab leg mushrooms. The steamy smell is that the heat is still lacking. .