Recipe: Burdock

Home Cooking Recipe: Burdock

Ingredients:

Steps:

  1. Dried shiitake mushrooms washed with water, warm water soaked and then cut into small Ding

  2. Eggs are broken into egg liquid, transferred to salt, and poured into a little mushroom water to mix well

  3. The burdock is peeled off, cut into silk, and soaked in white vinegar. Wash of artemisia leaves

  4. Heat the oil in the pot, sauté the sauté and sirloin, stir fry for 2-3 minutes, until the scent of the mushrooms is fried, the burdock is also soft.

  5. Sort the mushrooms and burdock into a round cake with a shovel

  6. Pour the beaten egg into the pot

  7. The egg liquid will spread out automatically, cover the lid, and turn to a small fire for about 3 minutes.

  8. Turn off the heat, do not open the lid, continue to rub for 3 or 4 minutes, until the egg liquid is solidified, the whole dish is egg-shaped.

  9. Cut the egg cake into several pieces with a shovel, and serve with greens such as wormwood leaves when eating.

Tips:

1. The burdock will quickly oxidize and darken after being cut, and it can be prevented by dissolving it by soaking in water with white vinegar. 2, when cooking, a little bit of oil is enough, because the egg liquid is added with water, but also a small fire cooked, a bit like a quail egg, so don't worry about sticking. 3, the addition of water in the egg liquid will increase the amount of egg liquid, the eggs will still be very tender after cooking, but also make the egg liquid difficult to stick to the pot, just can add the water to soak mushrooms, but also increase the aroma. 4, when frying, the mushrooms and sirloin should be almost cooked and then poured into the egg liquid. If the burdock is not completely cooked, the taste is not good. At the end of the quail egg, the heat is only enough for the egg to solidify, so you must first fry the sirloin. 5. Artemisia leaves are the leaves that I have smashed from the rods of artemisia. I have been used to dividing the rods of artemisia in two parts, that is, the leaves are leaves and the rods are rods. Just because this dish is not green, I decided to add some raw leaves of Artemisia sinensis to match it. The color and taste are more abundant.


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