#Egg dish #Appetizers #Side dishes #For children #For adults #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Stir-fried egg and wood ear | Transcription of Kenmasu Cooking's recipe

お気に入りに追加

Cooking

Number of Subscribers: 72.1万人
Number of View: 1.6億回
Number of Videos: 1,808本

Ingredients

Chopped pork : 100g
Soy sauce (for pork seasoning) : 1 tsp
Sake (for pork seasoning) : 1 tsp
Egg white (for pork seasoning) : 1 tsp
Potato starch (for pork seasoning) : 1 and a half teaspoons
Chopped garlic : 1 tsp
egg : Four
Wood ear : 60g
Leek : 20g
cabbage : 100g
Oil (for frying eggs) : 8th minute of ladle
Oil (for frying other ingredients) : 1 tablespoon
Oyster sauce (for sauce) : 1 tablespoon
Soy sauce (for sauce) : 1 and a half teaspoons
Sugar (for sauce) : 1 tsp
Water (for sauce) : 3 tbsp
Potato starch (for sauce) : 1 tsp

Time required

10minutes

Procedure

1) Prepare the material 00:35
Put pork, soy sauce, sake, egg white, and potato starch in a bowl and knead well to season.
Melt the eggs well.
2) Make sauce 02:24
Add oyster sauce, soy sauce, sugar, water and potato starch to the bowl and mix well.
3) Fry the ingredients 03:15
Add oil and eggs to a frying pan, fry on high heat until half-cooked, and set aside on a plate.
Re-oil in a frying pan, add chopped garlic and fry until fragrant.
Add seasoned pork and fry.
When the pork is cooked, add cabbage, wood ear and green onions and fry.
When 80% of the vegetables are cooked, add the sauce from 2).
When the sauce is firmly entwined with the ingredients, add the egg that has been set aside, fry it quickly, and add sesame oil to complete the process.

Point

・ The egg white used for the seasoning of pork is taken from the 4 eggs in the ingredients.
・ When frying eggs, the point is to put them on a plate as soon as they are half-cooked. If you leave it in the frying pan as it is, be careful as the residual heat will cause the fire to go through.
・ When adding sauce and frying, the potato starch should remain undissolved, so mix well before adding.