Vetiver Whitebait Egg

Name: Vetiver Whitebait Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 250g whitebait; 1 piece Shallot roots; 2 tsp salt; Some ginger; Some Cooking Wine; Some Vegetable oil

by Blue white green

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In Chinese cooking, the most commonly used spices to deodorize are probably green onions and ginger. I believe that when we cook, we often sprinkle a handful of green onions when they are out of the pot. This kind of dish It's delicious and beautiful, but, do you know, the most fragrant part of green onions is thrown into the trash can most of the time. That is the roots of green onions. It is said that this root can be used as medicine. Today I went to the vegetable farm to buy vegetables. I specifically emphasized the need for small green onions with long roots. The auntie who bought the vegetables was very surprised. She said that people have to have fewer roots. What do you want to do? I said cooking. Auntie said, I don’t know if this root can still be used. Eat, then today I will tell you the magical effect of the onion roots. "

Ingredients

3 pcs Egg
250g Whitebait
1 piece Shallot Roots
2 tsp Salt
Some Ginger
Some Cooking Wine
Some Vegetable Oil

Vetiver Whitebait Egg

1. Remove the mud from the roots of the shallots and wash them.

2. Add whitebait with ginger, cooking wine, and a teaspoon of salt, mix well, and pickle for a while.

3. Add oil to the pan. After heating, put the onion roots into the pan and fry them to get a fragrant flavor. After the onion roots become browned, take a part out, and leave some roots and scallion oil in the pan.

4. Pour the whitebait into the scallion oil and stir fry for a while.

5. After the whitebait is reduced in volume and curled, spread the salted eggs into the pot, and wrap all the whitebait. Fry slowly over low heat, turn over and fry again.