How to cook dried daylily? These two ingredients are a perfect match. Fried day lily with fungus and eggs. This dish is light, delicious and nutritious. This is better than eating meat. Parents should do it for their children. This dish is easy to learn. Let's share the practice:
Materials for scrambled eggs with day lily and fungus: day lily 1 handle (dry), fungus 1 handle (dry), 3 eggs, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon.
Practice steps:
Put the day lily and auricularia auricula into cold water and soak them in advance. Generally, dried daylily is soaked for about 1 hour, while auricularia auricula is soaked for about 2-3 hours.
Tear the soaked auricularia auricula into small flowers, and choose the hard part of the stem for the day lily.
Beat the eggs into a bowl and mix well. Cut onion into chopped green onion, mince ginger and slice garlic.
Boil the pot with water, add the day lily and fungus, boil for 1-2 minutes, remove the day lily and fungus, and drain the water for later use.
Heat oil in a pan, pour in the egg liquid, spread out the egg liquid, heat until the egg liquid is slightly solidified, then fry the egg into pieces and take out the egg pieces for later use.
Add a little oil to the pot, add chopped green onion, Jiang Mo and garlic slices until fragrant, add day lily and auricularia, stir well, add soy sauce, add salt, chicken essence and a little water, and stew for 1-2 minutes.
Add scrambled egg pieces, stir well, turn off the heat and serve. A plate of nutritious day lily and fungus scrambled eggs is ready.
Tip: Daylily and auricularia should be soaked in advance. Daylily and auricularia auricula can be blanched to remove impurities and odor. The day lily will taste better if stewed for a while.