所需食材
- 鸡蛋3个
- 黑木耳（泡发）50g
- 黄瓜半根
- 胡萝卜半根
- 蒜末
- 生抽1汤匙
- 香醋1.5汤匙
- 糖½茶匙
- 淀粉1茶匙
- 盐适量
- 食用油
食材准备
- 黑木耳泡发撕小朵，黄瓜胡萝卜切片，鸡蛋打散
- 调汁：生抽、香醋、糖、淀粉、少许水混合均匀
烹饪步骤
- 炒蛋：热锅下油，倒入蛋液炒成大块嫩蛋，盛出备用。
- 炒料：原锅放蒜末爆香，放木耳和胡萝卜片翻炒1分钟，加黄瓜片快速翻炒。
- 合炒：倒回鸡蛋，倒入调好的料汁，大火快速翻炒均匀至汤汁微稠。
- 出锅：加盐调味，趁热出锅。
小贴士
- "木须"是"木樨"的俗写，指鸡蛋炒碎像木樨花一样的形态
- 醋要最后放，保留酸香不流失
Ingredients
- 3 eggs
- 50g black wood ear mushroom (soaked)
- ½ cucumber
- ½ carrot
- garlic
- 1 tbsp soy sauce
- 1.5 tbsp Chinese vinegar
- ½ tsp sugar
- 1 tsp cornstarch
- salt
- oil
Preparation
- Tear soaked wood ear into small pieces. Slice cucumber and carrot. Beat eggs.
- Mix soy sauce, vinegar, sugar, cornstarch and a little water into a sauce.
Steps
- Scramble eggs: Stir-fry into soft large curds, set aside.
- Vegetables: Fry garlic, add wood ear and carrot, stir-fry 1 min, then cucumber briefly.
- Combine: Return eggs, pour in sauce, toss on high heat until lightly thickened.
- Finish: Season with salt, serve hot.
Tips
- "Mu Xu" refers to the scrambled egg resembling tiny golden osmanthus flowers
- Add the vinegar near the end so its bright tang doesn't cook off
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