Scrambled Eggs with Fungus
1.
Shred the shallots or strips, do not need to be too thin, cut the green and red pepper into pieces with a hob.
2.
Slice garlic, cut green onion into sections, soak and wash the fungus in advance, cut into strips and fry in water to remove, drain in cold water and set aside.
3.
Put oil in the pan, lay the eggs when the oil is hot, and serve after being cooked. Don't fry them too old.
4.
Leave the bottom oil in the pot and pour the garlic slices and green onions into the pot.
5.
Then pour in the green and red pepper cubes and stir fry until broken.
6.
Then add the fungus and stir fry together, add the cooking wine, salt and sugar, stir fry to taste.
7.
Then return the eggs to the pan, shovel them into small pieces, and add light soy sauce to taste.
8.
Finally, thicken the pan with starch water.
Tips:
The fungus can be soaked for about two hours, preferably not more than 8 hours, try not to stay overnight; if you can’t finish it, put it in a plastic wrap or airtight box and put it in the refrigerator. You should finish it as soon as possible; Stir-fried for too long, the second time in the later period will be returned to the pot, too old affects the taste.
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