Fried fungus, egg and lily

Overview

When it comes to lily, the first thing that comes to mind seems to be fried celery. How can you make lily without celery? After walking up and down in all directions, I suddenly felt enlightened. It turns out that lilies don’t just go with celery. Suddenly I got an idea. I was thinking of having a colorful plate, but I didn’t have any red peppers, and I didn’t want to buy non-seasonal carrots. Red had to be dispensed with. The lily is white, the fungus is black, the yellow can be eggs, and the green one. I happen to have lettuce and green peppers in the refrigerator, so come and join in the fun. Although not as brightly red, the four-color stir-fry looks good. Especially the lily, when rolled in the pot, it looks shiny. . . .

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• egg
• fungus
• garlic
• lettuce
• lily
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 3 grams of fungus, 1 egg, 1 fresh lily, 10 grams of lettuce, 10 grams of green pepper, 3 slices of ginger, 1 clove of garlic, appropriate amount of salt, a little cooking wine

   

2. 2 Soak the fungus in advance, wash it, and tear it into small pieces.

   

3. 3 Peel the garlic, wash the ginger and slice it separately.

   

4. 4 Break the lily into petals, wash and set aside.

   

5. 5 Peel the lettuce, wash the green peppers and cut them into small pieces.

   

6. 6 Beat the eggs with a little salt, add cooking wine and mix thoroughly.

   

7. 7 Pour appropriate amount of oil into the pot and heat it,

   

8. 8 Pour in the egg mixture.

   

9. 9 Fry into chunks, take out of the pan,

   

10. 10 Pour a little more oil into the pot, heat it up and add ginger and garlic and sauté until fragrant.

    

11. 11 Add fungus, lettuce and green pepper and stir-fry until raw.

    

12. 12 Add lily and eggs, stir-fry until lily becomes translucent, add salt and stir-fry evenly.

    

13. 13 Dish out and serve hot.