Nine-tiered Pagoda with Small Fish and Tender Eggs ♥ Vanilla Omelette 4

Name: Nine-tiered Pagoda with Small Fish and Tender Eggs ♥ Vanilla Omelette 4
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 capsules egg; Some Basil; 1/2 bowl Kiss larvae; 4 tsp water; 2 tsp Cornstarch; 1 tsp Cooking Wine; a little salt; Some pepper

by Greedy Tangerine

4.6 (1)

Favorite

7

Difficulty

Normal

Time

20m

Serving

2

"Mixing~Water~" is a very positive bonus item compared to fried eggs! ! . An egg with 1 teaspoon of cornstarch water, like a magic, the fried egg will thicken and tender itself.

Today, I used lighter eggs, so the overall color is whiter (the difference in feed when raising chickens). "

Ingredients

4 capsules Egg

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Some Basil
1/2 bowl Kiss Larvae
4 tsp Water

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2 tsp Cornstarch
1 tsp Cooking Wine

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a little Salt

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Some Pepper

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Nine-tiered Pagoda with Small Fish and Tender Eggs ♥ Vanilla Omelette 4

1. Rinse the larvae on a strainer, soak dry with paper towels, stir-fry in a pot, choke in rice wine and boil dry

2. Nine-story pagoda, chopped and finely chopped

3. Pour the nine-layer smashed pagoda & larvae into the egg sauce to beat and mix well, add seasonings and mix well ★ The larvae usually have a salty taste.

4. Mix the cornstarch with water and mix in the egg juice while stirring

5. Heat oil in a pan (high fire), pour in egg sauce

6. When frying, move horizontally into a flat-sided pan cover★ The top of the pan cover has a handle for gripping and snapping, and ordinary plates are also acceptable.

7. Heat the pan, turn the fried egg on the lid back into the pan, and fry the other side

8. Take it out, cut into pieces and pack on a plate.

Tips:
★ 1 egg with 1 teaspoon cornstarch water (5ml). The ratio of water: cornstarch is 2:1, that is, 1 teaspoon of water with 1/2 teaspoon of cornstarch.

★ The nine-story pagoda can be changed to basil or chives.