Kung Pao Eggs

Overview

How to cook Kung Pao Eggs at home

Tags

• hot dishes
• home cooking
• lunch
• dinner
• balsamic vinegar
• doubanjiang
• dried chili pepper
• egg
• fungus
• garlic
• light soy sauce
• onions
• sugar
• water starch
• ginger

Ingredients

Steps

1. 1 Finished product pictures

   

2. 2 Soak the ears in warm water and clean them

   

3. 3 Beat three eggs

   

4. 4 Mince ginger and garlic, cut onions, dried chilies into sections

   

5. 5 Adjust Kung Pao juice: 2 tablespoons vinegar, 1 tablespoon light soy sauce, 1 tablespoon sugar, and finally prepare a little water starch. (Taste the taste after adjusting. If it is too sour or too sweet, you can adjust it appropriately)

   

6. 6 Prepare a spoonful of bean paste

   

7. 7 Pour oil into the pan and heat it

   

8. 8 Pour in the egg liquid and wait until the egg liquid solidifies

   

9. 9 Break it up with a shovel and set aside

   

10. 10 Heat the oil in the pot, add minced ginger, garlic, and dried chili peppers and stir-fry until fragrant

    

11. 11 Add the bean paste and stir-fry evenly, pour in the Kung Pao juice and bring to a boil, then turn down the heat

    

12. 12 First add the soaked fungus and stir-fry

    

13. 13 Add the scrambled eggs and stir-fry

    

14. 14 Add chopped green onions and stir-fry evenly and serve

    

15. 15 Finished product pictures