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Tuesday, May 26, 2015

Sauteed Scrambled Eggs

4 whole eggs (65 g each with shell), add a pinch of salt , use a fork to whisk

3 Tbsp minced pork or Chikcen

2 spring onion, take the white part only, finely grind
pinch of salt
1/8 tsp of white pepper powder
1 tsp of light soya sauce
1 tbsp water
1 tsp potato starch
Mix all together using hand, until it well combine

10 pcs of small dry black fungus, soak in the water for 20-30 minutes until fully expand, and boil it for 15 minutes, wash
heat a wok, coat with 1/2 tsp cooking oil, lower the black fungus, stir fry for 1 minutes, add pinch of salt, set aside to be used later.

1. combine the whisked eggs, marinated pork and prepared black fungus.
2. heat the wok with 1 tbsp cooking oil,  pour the combine ingredients, stir for a few minutes, or untuil the eggs texture just soft n fluffy . don't over fried. serve hot. with rice or porridge

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