Scrambled Eggs with Mustard and Shrimp Skins
by Line line 3896
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Preparation materials: 2 eggs at room temperature, 20g of Weijute original mustard mustard, diced, 2g of lightly dried shrimp skin, green and red pepper, pepper, five spice powder.
2. If the mustard tuber is salty, rinse it with water.
3. Put a little pepper and five-spice powder in the egg, add diced mustard, dried shrimp skin, green and red pepper, and stir well.
4. Put a little more oil in the wok. Scrambled eggs should have a little more oil, and the oil temperature should be higher
5. Pour in the stirred egg liquid quickly, it will expand quickly after being put in the pan.
6. Use chopsticks to fold the expanded egg in the middle, so that the egg liquid in the middle will flow to the side and expand. Shake the wok back and forth to make the egg turn over or use chopsticks to quickly loosen it, so that the egg liquid will solidify quickly and be heated even .
7. Sheng out.
Tips:Normal temperature eggs are easier to swell.
