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Easy-to-prepare mushroom recipe: scrambled eggs with tomatoes and Enoki mushrooms

2017-02-25 15:55:06

This dish is a sure bet if you’re trying to impress a few guests.

Main ingredients: 
200g tomatoes
300g Enoki mushrooms
2 eggs

Accessory ingredients:
10g minced onions
5g bruised gingers
Moderate minced garlic

Condiments:
25g peanut oil
5g salt
10g sugar
2g aginomoto
5g sesame oil

Cooking instructions:
1. Wash the tomatoes, cut into dices.
2. Remove the bottom portion of Enoki mushroom, then rinse and tear into clumps.
3. Break the eggs into the bowl.
4. Give a quick-boil to Enoki mushroom clumps, then spoon out and soak in cold water.
5. Heat the pot and dump with moderate oil, pour in egg liquid and fry till formed, then ladle out and set aside.
6. Reserve some oil on the bottom of the pot, drop in bruised ginger, minced garlic, onion and fry till fragrant.
7. Put tomato dices into the pot and fry, then drop in Enoki mushroom clumps, season with a dash of salt and sugar.
8. Combine with egg chunks and fry evenly with all ingredients.
9. If desired, season with moderate aginomoto and sesame oil.
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