The pic with the woody mushrooms in the omelette in Chinese

Description

Today I have Chinese food. Written with a capital letter for a reason, as in Chinese cuisine there is no place for details, must present the accuracy, speed, sleight of hand (note, no fraud) and we will get a small masterpiece. The dish is so quick and simple to prepare, and can apply for a festive table, if you have planned a romantic dinner or a meeting of a small company. Oh! And even our yeast infection woman Tanya sent the children a treat - goose egg. We have all showed that in kindergarten the son was wearing, to all friends and family. Now came his - balls - are- finest hour! We invite You to use to ask for the egg!

Ingredients

Figure

0.5 cup
Water

1 cup
Mushrooms

0.4 piece
Garlic

3 piece
Green onions

50 g
Ginger

1 piece
Soy sauce

5 Tbsp
Vinegar

1 Tbsp
Sugar

1 tsp
Chicken egg

4 piece

Cooking

If you are going to use wood mushrooms, then soak them in cold water for 12-24 hours.

Wood mushrooms are sold in small pellets, in the Chinese stores, departments or spices in the markets where they sell "Korean snacks". These mushrooms also called pig ears, because they are, in texture, resemble hryaschik swine ears. Mushrooms, for soaking, increase in volume 10 times(!), so do not spare water. If there are still mushrooms – suitable shiitake, and our Russian.

Now Fig. Take the long-grain rice, which after cooking retains its shape. Great if you cook for a couple, then more rice will retain their flavor and shape. This time I boiled half a Cup of rice 200 ml water. Doing it this way: wash rice in eight waters (magical Chinese number!). Cover with water, bring to boil, reduce the heat, cover and cook for 10-15 minutes. To turn off, to keep under the cap. It seems simple, but cooking simple, regular rice is an art, it's all instinct and experience. Because the rice should not burn and should not remain lying in the water should not be soft after boiling and lose shape and does not have to be hard core. Still, it is highly desirable not to interfere.

While cooked rice, we cooked everything else. The main thing in Chinese cuisine - all ingredients should be prepared before cooking, as the heat treatment process is mainly a matter of minutes. So: mushrooms washed, cut into thin noodles by removing a solid Foundation. Garlic - crush, not cut finely. Ginger - peel; if young, it will be grate if the old, like me, cut to pieces, and after frying get. The onion - wash, cut. Mix the ingredients for the sauce - vinegar, soy sauce, sugar.

Prepare a teaspoon of Chinese seasoning "5 spices". This spice No. 1 in China, consists of anise seed, cinnamon, cloves, licorice root, fennel. Add it everywhere - in marinades for meats and in sauces and in desserts, and in our case in Fig. If you don't have one - pick up the spices to your taste. The oil, ideally sesame ready. Take a pan to prepare the filling, ideally a wok, I tested a cast iron skillet, heated and rushed (yet in slow motion). While the pan heats up...

Here it is my treasure, weighing 270 g compared To 46 g chicken, goose just a giant, and which he has strong and thick walls, probably also three times thicker than the chicken. Breakable, and there is another surprise -

bright yellow, ogro-of-Ohm yolk and a completely transparent protein. Add half the shell of water per egg and beat into a soft mousse, salt as desired. Now away we go!

In the pan pour oil, after 5 seconds - garlic, ginger, piece of onion. As soon as we feel that garlic wants to brown, about a minute,

put the spices, stir, pour the sauce,

when it is almost evaporated, put the mushrooms and remaining onion, after a minute or two

get the ginger, put the rice,

mix and set aside aside.

While preparing the filling, we managed to heat the flat pan for the omelet. Here, too, has a secret. The success of the omelet in simple rules: 1. heat pan, pour oil, 2. pour the egg mixture, spread over the entire pan and 3. shake from side to side. 4. turn off the heat and cover for a few seconds the lid. All! Scrambled eggs ready in seconds.

In the center of the omelette spread the filling.

With a spatula fold the edges well.

So.

Spread on a plate. Cut, decorate, served with herbs and vegetables according to your taste.

Phew! To write much longer than to cook, and there is even faster. I should add that goose eggs, I came up with two servings of scrambled eggs. From chicken 2 omelette 4 eggs. Is ALL for now.

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