Fried Hibiscus egg is a traditional Cantonese dish. Mix the egg liquid with barbecued pork, shredded bamboo shoots, mushrooms and seasonings, and fry them. The dish is lumpy and golden on both sides. All kinds of by-products are wrapped in the egg, crisscrossing each other. The outer layer is tender and smooth, and the egg aroma is rich.
125g spring bamboo shoots
25g barbecued pork with fork
Step 1Prepare eggs, mushrooms, fresh bamboo shoots, green onions and barbecued pork; Cut the cooked fresh bamboo shoots into shreds
Step 2Cut the barbecued pork into shreds; The scallions are also cut into shreds
Step 3Cut mushrooms into shreds; Beat eggs in a bowl, add salt, pepper and monosodium glutamate and beat well
Step 4Bring to a boil with water, add shredded mushrooms and bamboo shoots and cook for 30 seconds; Then put in the barbecued pork, blanch and drain the water
Step 5Blanched shredded pork, bamboo shoots, mushrooms and scallions are added into the egg liquid; Mix well, then add sesame oil and stir well
Step 6Heat the frying pan, add oil, and pour in half of the egg mixture. Stir fry to solidify; After shovel, put in the remaining egg mixture and mix thoroughly.
Step 7Add a small amount of oil into the frying pan, add the mixed egg liquid, and fry it over low heat; Fry one side and the other side until golden on both sides
Step 8Fried egg cake, cut into pieces on the chopping board, stack on the plate