Scrambled Eggs with Black Fungus and Tomato

Name: Scrambled Eggs with Black Fungus and Tomato
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces shallot; 1 piece Big tomato; 3 pcs Soil eggs; 6～7 Black Fungus; 1 teaspoon Oyster sauce; Some Cooking oil; 1 teaspoon Sugar; Some salt; 1 teaspoon Very Fresh Soy Sauce; Some Chicken Bouillon Powder

by Heart language dream

4.7 (1)

Favorite

9

Difficulty

Normal

Time

10m

Serving

2

Scrambled Eggs with Black Fungus and Tomato

1. Prepare the ingredients

2. Cut the tomato into small pieces, cut the green onion into chopped green onion, soak the fungus in warm water and tear small pieces for later use, beat the eggs, add a little salt and water and mix well

3. Heat a proper amount of oil in the pan, pour in the egg, stir fry about 7-8, and then it can be poured out when it is ripe and agglomerated.

4. Add a little oil to the pan, pour the fungus and stir fry, add the tomato chunks and stir for 3 to 5 minutes (when sauteing the tomatoes, use a spatula to slightly press the tomatoes to let the tomato juice seep out)

5. Add 1 teaspoon of oyster sauce, 1 teaspoon of soy soy sauce, 1 teaspoon of sugar, stir fry evenly

6. Finally, add the egg and stir fry for a while, then add a little chicken essence.

7. Serve on the plate, sprinkle with chopped green onion, sweet and sour...

8. Finished picture

Tips:
Add a little water to the egg and stir it to make the scrambled egg more tender. The scrambled egg should have a little more oil. It should not be fried for too long. It should be agglomerated, otherwise the taste of the fried egg will be old. The taste can be customized. Add preference