Name: Scrambled Eggs with Melon Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Melon; Some Fungus; Some egg; Some garlic; Some shallot; Some oil; Some salt; Some Soy sauce; Some Cooking Wine; Some Chicken Bouillon Powder

Scrambled Eggs with Melon Fungus

by Soul sister

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I saw this kind of melons in the supermarket last night for one yuan, and I bought one for the special price. You can't finish eating three of them. I cooked one, and I don't know when it will take the next two, huh! After I found out that I joined the foodie, every day I thought about how to renovate the patterns to cook and eat, so that I can have different journals to publish! Although I haven't made any very new and creative dishes, my life has been enriched a lot, and I have eaten out a lot less often. This is good, it is good for my health! It’s not often reported that waste oil or sloppy oil is often reported. Think about it, the harvest is quite big~~~"

Scrambled Eggs with Melon Fungus

1. Prepare the materials used.

2. Peel and shred the melon.

3. The fungus soaks well.

4. Shred the fungus, cut red pepper into small slices, slice garlic, and diced green onion for later use.

5. Heat oil in a pan, add eggs and fry until cooked.

6. Put the scrambled eggs in a bowl and set aside.

7. Put the shredded melon in the original pot (no need to put oil).

8. Stir fry until the water comes out.

9. Drain the water and place the shredded melon in a bowl.

10. Wash the wok and heat the pan to add oil, add garlic slices and sauté.

11. Add the fungus and red pepper slices.

12. Add shredded melon after frying.

13. Add salt, a small amount of light soy sauce, cooking wine and stir fry.

14. Put in the fried eggs.

15. Add chopped green onion and chicken essence to taste.

16. Mix well and serve~~~~

17. Start the pot and put it on the plate~~~

18. OK, let’s eat.

Tips:
1. When scrambled eggs, pay attention to lower the firepower, so as not to burn them;

2. Don't leave the water left when frying melons, so the finished product will be dry and not watery.