Scrambled Eggs with Jelly

Name: Scrambled Eggs with Jelly
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Jelly; 3 pcs egg; 3g shallot; 1 tablespoon pepper powder; 1/2 spoon salt; 1 tablespoon Chicken Bouillon Powder; 5 slices onion; 3 tablespoons Vegetable oil; 1 tablespoon Soy sauce

by Son and mother

4.8 (1)

Favorite

9

Difficulty

Easy

Time

10m

Serving

3

On the weekend, I invited my mom, dad, sister-in-law, and little niece to have dinner at home. My husband made a good carp and poached egg. I fried the rest of the side dishes, including barbecue and cold dishes. A total of 8 dishes were bought. The jelly is useless, put it in the refrigerator overnight, and stir-fried the jelly with eggs at night, the taste is really good.

Ingredients

300g Jelly
3 pcs Egg

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3g Shallot

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1 tablespoon Pepper Powder
1/2 spoon Salt

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1 tablespoon Chicken Bouillon Powder

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5 slices Onion
3 tablespoons Vegetable Oil
1 tablespoon Soy Sauce

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Scrambled Eggs with Jelly

1. Soak the jelly in water to make the jelly separate and not stick together

2. Take the jelly out, cut the longer one with a knife, and place it on a plate, cut the green onion, and see if there are not enough green onions, then peel off a few slices of onion and cut into filaments.

3. Stir the eggs

4. Heat the oil in the pot

5. Put the eggs in, and the eggs will solidify and spread out

6. Because there is a lot of oil in the fried eggs, so add the onions and chopped green onions and continue to stir fry

7. Then add light soy sauce and pepper powder

8. Finally, add the jelly and continue to stir-fry for a few minutes, then add the salt, and put the chicken essence out of the pot

9. Serving a plate

Tips:
1. Soak the jelly with water first to separate the jelly and prevent it from sticking together;
2. Put as much oil as possible in the scrambled eggs. You can pour the jelly directly in. You don't need to remove the eggs and pour the oil to fry the jelly. The result is just as delicious;
3. Don't fry the jelly for too long after putting it in.