#Chinese cuisine #Egg dish #Speed cooking

Chinese chive tendon rice | Yu you's recipe transcription

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Ingredients

egg : Four
Pork (chopped) : About 80g
Chinese chive : 6
Shiokosho : Appropriate amount
Salad oil : 1 tablespoon
Chicken glass soup : 300cc
sugar : 2 tablespoons
Dark soy sauce : 2 tablespoons
ketchup : 2 tablespoons
potato starch : Appropriate amount

Time required

15minutes

Procedure

1) Cut the material 00:43
Cut the leek and pork into pieces that are easy to eat.
2) Break the egg 01:05
Break the egg into a bowl and add salt and pepper to dissolve.
3) Stir fry and close with egg 01:19
Add salad oil to a frying pan, fry the pork over low heat, set to medium heat when it is juicy, add leek when the meat is cooked, and season with salt and pepper. Melt the egg, stir it lightly, and when it's half-cooked, bring it together and it's done.
4) Make sauce 02:35
Pour a small amount of chicken glass into potato starch, put the rest in a frying pan, season with sugar, dark soy sauce, and ketchup, and finish with melted potato starch to the desired hardness.

Point

・ If you cut the leek into small pieces and cut the pork into pieces that are easy to eat, they will entangle well with the eggs.
・ When frying pork, cook slowly over low heat.
・ Add salt and pepper to the eggs and stir-fried meat and vegetables to add the seasoning.
・ The amount of potato starch is appropriate. Add to the desired hardness. Melt in advance with a small amount of chicken glass soup.
・ Rice is not included in the ingredients. You can prepare as much as you like.