StirFried Onions with Eggs Recipe Cooking with Fen & Lady First
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00:00 Ingredients
01:38 1. Cooking the Black Fungus
02:35 2. Stirfrying the Onions
04:05 3. Cooking the Eggs

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❤ "StirFried Onions with Eggs Recipe" Ingredients (Serves 6) Cooking with Fen & Lady First
Main Ingredients:
Onions 1.5 bulbs
Black fungus 1/3 bowl
Eggs 2
Coriander 2 sprigs (optional)
Water 3 tablespoons (for cooking onions)

Seasonings:
Salt 11.5 teaspoons (=11.5g)
Olive oil 23 tablespoons
Light soy sauce 1 tablespoon (adjust according to brand saltiness)

Main Tools:
Chinese wok

❤Directions:
1. 01:38 Cooking the Black Fungus:
Both dried and fresh black fungus can be used. For fresh black fungus, it can be directly washed without following the steps below (skip to step 2).
For dried black fungus, wash thoroughly and soak in water. The washing method involves soaking in water, changing the water every ten minutes, repeating three times, and soaking for approximately half an hour to an hour until it expands to its normal size. Refer to the video for the expansion ratio of dried black fungus.
Place the softened and expanded dried black fungus in half a pot of boiling water, add 1g of salt, cover the pot, and cook until the black fungus is tender, with the water turning teacolored. Then, remove the black fungus from the water. (Approximately cook for 8 minutes, adjusting based on stove heat.)

2. 02:35 StirFrying the Onions:
Peel and slice the onions into strips (refer to the video).
Add the sliced onions to a pan with olive oil, light soy sauce, 1g of salt, and 3 tablespoons of drinking water.
Stirfry the onions and add in 1/3 of the black fungus prepared in step 1, reserving the remaining 2/3 for later use. Stirfry for about 3 minutes. (Cooking time may vary depending on stove heat.)

3. 04:05 Cooking the Eggs:
Crack the eggs over the onions and let them cook a bit before stirring.
Adjust the amount of oil and salt. If it feels insufficient, add 2 more tablespoons of oil. Salt can also be added gradually to adjust to preferred saltiness.
Add torn coriander leaves and continue stirfrying until softened. (Coriander is optional)
Cook for about 3 minutes for this step. (Cooking time may vary depending on stove heat.)

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