木樨洋葱

2024-05-17 12:03:01 163

木樨洋葱
一直喜欢木樨肉这道菜,有荤有素,色彩亮丽,营养丰富,因此,在家中经常做这道传统经典的家常菜,但由于女儿不喜欢黄花菜的味道,我一般做这道菜时是不加黄花菜的。今天,准备改一改主材的搭配,用洋葱来代替芹菜,将里脊肉换成火腿肉,换个花样吃这道传统经典的木樨家常菜,也希望朋友们能喜欢。

Details of ingredients

  • 洋葱1个
  • 鸡蛋2个
  • 木耳6朵
  • 火腿小半根
  • 1小茶匙
  • 生抽少许

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 木樨洋葱

  • 1.将洋葱一个去皮,海盗,切长花瓣状,备用。
  • 2.将鸡蛋两个磕入碗中,加几滴白酒(这样做的鸡蛋松软鲜香),打散,备用。
  • 3.木耳6朵温水泡发,洗净,撒小朵,备用。
  • 4.火腿小半个,切片,备用。
  • 5.热锅上油,将鸡蛋倒入,煎好成形,取出,备用。
  • 6.另起油锅,爆香葱姜碎。
  • 7.倒入洋葱,炒匀。
  • 8.倒入木耳,炒匀。
  • 9.加少许生抽,调调色。
  • 10.倒入炒好的鸡蛋,炒匀。
  • 11.再倒入切好的火腿片。
  • 12.调入1小茶匙的盐,大火炒制一分钟,即可出锅。
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