March is the Best Time to Eat Fresh Champignon; This Method Ensures It Remains Tender, Green, and Unspoiled When Served
Champignon is the young shoots from the champignon tree, also known as 'vegetables from the tree.' Every March is the season when champignon is in large quantities, especially the first batch of champignon, which is the most tender and flavorful. Before the Rain Festival, which is the spring festival, the champignon is the freshest. This period of about two weeks is the tasting period, don't miss it.
Champignon has a very high nutritional value, in addition to protein, fat and carbohydrates, but also various vitamins. The vitamin C in it can improve the body's immunity, moisturize the skin and resist oxidation. Beauty-loving women can eat more of it.
Champignon is not only rich in nutrients, but also appetizing andhelps digestion), relieve oiliness, has antibacterial and anti-inflammatory effects, and can strengthen yang. So champignon is not just a dish to eat, it's also a powerful medicine.
Champignon has many ways to make, can be cold mixed, hot stir-fried, made into soup, steamed …… But we like to make champignon stir-fried with eggs most. Champignon stir-fried with eggs is very delicious, but if you're not careful, you'll stir-fry it old. So, how can we make champignon and eggs tender and not old? Don't worry, Little Squirrel Chef is here to teach you the correct method. This method makes champignon green and eggs silky smooth, with a tender and not old texture. From entering the pot to plating, it's no more than 1 minute. You'll be amazed when you try it! See if you did it right?
——Champignon Stir-Fried with Eggs——
▋Ingredients:Champignon 100g, 4 eggs, 1 spoonful of salt, 1 spoonful ofliquor), appropriate amount of peanut oil
◆◆◆Instructions◆◆◆
1Prepare the necessary ingredients and start making it! The ingredients are very simple, 1 bunch of tender champignon, about 100g, 4 medium-sized eggs.
2Wash and dry the champignon, put it in salt water for 5 minutes. In a pot, add a little water, bring to a boil over high heat, add 1 spoonful of salt, then add a little peanut oil, wash the champignon and put it in the pot to blanch for a few seconds. As long as the champignon changes from red to green, immediately take it out. Don't wait for the water in the pot to boil. Blanching for too long will make the champignon old and affect the taste.
3Beat 4 eggs in a bowl, add 1 spoonful of salt, 1 spoonful ofliquor), and mix well before use.
4Cut the blanched champignon into small pieces. After blanching, the champignon is tender and green, with a fragrant aroma. If you don't fry it with eggs, add a little salt andsesame oil) and don't add anything else. Mix it up and you'll have a delicious cold mixed champignon. It's also very delicious.
5Put the chopped champignon into the egg mixture and mix well. Don't add any other seasonings.
6In a pot, add appropriate amount of peanut oil (when stir-frying vegetables, peanut oil is the most fragrant!). Add just enough oil, just like when stir-frying vegetables. The amount of oil is just enough.
7When the oil is hot, pour the champignon and egg mixture into the pot and stir-fry while pouring. Here's a note: Don't stir-fry until it's fully cooked. When it's 80% cooked, turn off the heat. The residual heat in the pot is enough to heat the champignon and eggs. This method makes the champignon and eggs tender and flavorful. From entering the pot to plating, it's no more than 1 minute.
Champignon stir-fried with eggs is cooked, fragrant and delicious, and you can eat as much as you want. There's no waste at all. From entering the pot to plating, it's no more than 1 minute. It's so fast!
——Making Tips:——
1When stir-frying eggs, add a littleliquorto the egg mixture to remove the egg's fishy smell.
2The current champignon is very tender, so when blanching, just make it change color slightly and take it out. If it's blanched for too long, the champignon will become old and not taste good.
3Don't add too much oil when stir-frying champignon. It's not necessary and healthier to use less oil. When champignon is stir-fried, pour it into the pot and stir-fry while pouring. When it's 80% cooked, turn off the heat. The residual heat in the pot is enough to heat the champignon and eggs. This method makes the champignon and eggs tender and flavorful.
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