Black Fungus and Luncheon Meat Scrambled Eggs Exclusive
Springy black fungus, pan-seared luncheon meat and fluffy scrambled eggs are combined in a speedy stir-fry that's hearty, savory and endlessly satisfying over a bowl of steamed rice.
Instructions
- 1
Ingredients: eggs, black fungus (soaked and cleaned), luncheon meat.
- 2
Crack the eggs into a bowl and add an appropriate amount of cooking wine.
- 3
Add an appropriate amount of salt.
- 4
Season and beat into egg liquid.
- 5
Unpack the luncheon meat and place it on the cutting board.
- 6
Cut open.
- 7
Blanch the black fungus in a pot of boiling water for 1 to 2 minutes, then remove it.
- 8
Heat oil in a wok, pour in the beaten eggs, and stir-fry until they form curds.
- 9
Then, add the blanched black fungus and the sliced luncheon meat, and stir-fry together.
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Ingredients
Main Ingredients
- Egg3 只
- Black fungus10 g
- Luncheon meat3 pack
Seasonings
- cooking wineto taste
- Saltto taste