After autumn, eat more coconut white, do 2 more steps when entering the pot, fresh and tender into the flavor, 3 minutes out of the pot for special rice

Today I will share with you a stir-fried cocoon, it takes a relatively short time to make, and the method is simple, as long as the cocoon is fried in the pot, we do 2 more steps. These 2 steps can make the fried coconut white crispy and refreshing, and it is also tender and flavorful, which is a particularly good side dish.  

——[Egg white fried cocoon]——

1. Prepare the ingredients

Ingredients: callus white, eggs.

Excipients: green onions, green peppers, red cabbage peppers.

Seasoning: salt, oyster sauce, soy sauce, chicken powder, five-spice powder.

Second, start production

Step 1: Wash all the vegetables, remove the skin and slice them; Cut the green onion into sections; Sliced green and red peppers; Crack the eggs into a bowl and stir and set aside.

Step 2: Pour water into the pot, bring to a boil over high heat, add an appropriate amount of salt and a little cooking oil, and pour in the white blanching water.

Step 3: Blanch the water for about 40 seconds, add the green pepper and red pepper together and blanch the water again. Prepare water in a clean basin, quickly remove the blanched white water, put it in clean water to prevent the white and green and red peppers from becoming soft, increase their crisp taste, and then control the water for later use. The blanching time is about 1 minute, so remember not to take too long.

Step 4: Heat the pan with cold oil, after the oil is hot, pour in the egg liquid, wait for the egg to be set on one side, quickly break it into large flakes with chopsticks, and fry it on both sides until it is golden brown and set aside.

Step 5: Clean the wok, wipe off the water, turn on the heat, pour in a little more cooking oil, add the green onions, then turn off the low heat, and slowly fry the green onions to golden brown.

Step 6: After the green onion segments are fried, pour out the excess scallion oil, leaving a little low oil and green onion segments. Then add the dried white and green red peppers and stir-fry quickly over high heat for a while.

Step 7: Turn down the heat and add salt, oyster sauce, soy sauce, chicken powder and five-spice powder to taste.

Step 8: Then turn on the heat again, pour in the scrambled eggs, stir-fry a few times, and then you can put it on the plate.

A portion of egg white scrambled cocoon white is ready, it is not only crispy and tender, but also fresh and fragrant, it can be out of the pot in 3 minutes, that is, it is delicious to eat. If you like it, you might as well follow the above steps to eat.

Tips:

1. When blanching the white water, add salt and cooking oil to make the white water have a little low taste. Salt reduces the loss of nutrients in vegetables and also maintains the crisp texture of the white water. Edible oil can play a protective role on the surface of the white callus, so that the tissue cells are not damaged. Then use supercold water to increase its crunch texture.

2. Fry with fried green onion segments and scallion oil, so that the fried white taste will be more fragrant and stronger.