1. Prepare concentrated chicken juice, white fermented bean curd, and eggs.
2. Wash ginger, celery leaves, purple cabbage, and lettuce.
3. Shred lettuce, purple cabbage, and ginger, prepare rice wine.
4. Put the fermented bean curd into a bowl and smash it with a spoon.
5. Add a small amount of fermented bean curd juice and stir into a paste.
6. Knock the eggs into a bowl and pour in the concentrated chicken juice.
7. Pour the rice wine.
8. add sugar.
9. Put ginger shreds.
10. Stir well with bamboo chopsticks.
11. Prepare melon seeds.
12. Put the oil in a pan, pour in the melon seeds, and fry them.
13. Pour melon seeds into a small plate.
14. In a separate pot, add oil, 50% of the heat, pour in the egg mixture.
15. Quick frying.
16. When the eggs are mature, turn off the heat and pour them into the plate, sprinkle with melon seeds, and garnish with shredded lettuce, red cabbage, and celery leaves on the side.
Tips:Using pine nuts instead of melon seeds, the effect is also good.
Fermented bean curd and bean curd juice have higher salt content, so this dish does not need to add salt.
