This dish, originally intended to be a famous Sichuan dish ‘Ant on the tree’, the end of the meat sticks to the fans, but how can I make the eggs fried fans? The wrong version of the "ant on the tree" on the table, the fans sauce red oil, soft and smooth, with white rice, tastes chic.
Dry the fans with warm water for 10 minutes
Then wash it with cold water and boil it. Cook until it is ripe.
Immediately after shutting down the fire, the fans will be taken to the cold water, and the cold water will be passed twice, so that the fans will cool down after the fire is completely cooled.
Remove the cold-smelling fans and control the water for use.
Onion, ginger, chopped
Eggs are poured into a bowl, then a tablespoon of water is added and broken up with a blender
Small fire, frying pan, hot oil, onion, ginger, shabu-shabu
Pour in egg liquid and adjust to medium heat
Use a chopstick to quickly pull the eggs to make the eggs ripe
Put in the fans, also use the chopsticks to pull the mixed eggs and fans
Look at almost mix well, add gold standard soy sauce, soy sauce, salt a little bit, draw and watch the fans color evenly
Fans should be cut with scissors before cooking, otherwise it will be too long to be entangled into large pieces, not easy to mix with eggs. Add a little water to the eggs to make the fried more scattered. Fans who make this dish are advised to use sweet potato fans, cook eight ripe and cold water, not sticky after frying, very good taste and good color. The soy sauce proposal uses Haitian's "golden standard soy sauce", which does not mean anything, but I think it is delicious and super-positive.