VENUS

Post by LG3721
胡萝卜主要用于调色, 让炒的鸡蛋更像螃蟹肉, 因此胡萝卜要擦成很细的丝, 并不要放太多. 螃蟹肉的味道主要来自于鲜姜, 醋和糖. 这道菜很容易做, 是道下酒的好菜.

Sounds excellent, detailed ingredients please!!!!!
What type of vinegar is it? White or ?

VENUS

The only info from internet:

"鸡蛋若干，看你食量大小。磕到碗里，不要把蛋白蛋黄打混，然后烧热油锅，把蛋到进去，用炒菜铲打碎炒熟，再把调味汁到进去。再炒一炒，就好啦~~调味汁做法：白糖、米醋、生姜沫，根据自己口味掌握用量。一般我做的时候三种调在一起差不多有吃饭的小碗的半碗左右。"

Does it look right?  Only add the spices after the eggs are cooked, so there is sauce on the egg?  Sounds like a lot of vinegar, with the way it described, I get the following recipe:

4             eggs
1/2 cup    rice vinegar
1/2 tsp.    sugar
1/2 tsp.    ginger, grated or juice

Oh my god!!  Something is definately wrong!!