Scrambled Eggs with Chinese Chives-You Are Foodie

By Joa
27

Scrambled Eggs with Chinese Chives

Fried egg with leek is a very classic homely dish. It can also be regarded as a taste in memory.Fried egg with leek is really a common, homely and tasty dish. I don't like the leek leaves in the soft couch in the fried eggs with leeks, and the egg pieces without taste. Then improve it; Spread the eggs into egg cakes and fry the leeks.Generally, Chinese chives are easy to water out during the frying process, especially after adding refined salt. If Chinese chives leaves and Chinese chives stems are put into the pot at the same time, it is very easy to cause the Chinese chives stems to mature and the Chinese chives leaves to be soft and rotten. In fact, when frying leeks, put the leek stems and leek leaves into the pot separately. First put the leek stems into the pot and stir them a little, then put the leek leaves into the pot. In this way, the phenomenon of rotten leek leaves can be avoided.Leek is rich in nutrition, and has the functions of warming and tonifying the liver and kidney, helping Yang and consolidating essence. Therefore, it is called "qiyangcao" in the Pharmacopoeia. It has been cultivated in China for more than 3000 years. It is a vegetable with high nutritional value. Chinese chives are not only tender and spicy, but also rich in nutrients. Chinese medicine believes that leek tastes sweet and warm, and has the effects of Tonifying the kidney and Yang, dispersing blood and detoxifying, harmonizing the viscera, warming the stomach, warming the stomach, improving appetite, dehumidification and regulating blood. Leeks and eggs can coordinate Yin and Yang and have obvious tonic effect on the body. It can nourish the liver and make people more energetic. Eating more eggs may lead to higher cholesterol, but the sulfide in leeks can reduce blood lipids.

Main Ingredients

egg A moderate amount of

Auxiliary Ingredients

Leek A moderate amount of

1. When the egg liquid is dispersed, it is best to feel that there is no egg white. In this way, the egg cake is evenly thick and the color is the same.2. The temperature of egg cake should be moderate. The thickness of egg cake is related to the temperature of the pot and the amount of oil.3. The stem and leaf of Chinese chives shall be put into the pot separately, and the leaf of Chinese chives shall be quickly stir fried to prevent the leaf of Chinese chives from being soft and rotten.4. In order to control insect pests during the growth of leeks, vegetable farmers will spray a large amount of pesticides. Therefore, leeks should be washed and soaked in clean water for a period of time.

Step 1 . Wash the leeks, control the water, and cut them into long segments.

Step 2 . Add a little refined salt to the egg liquid and break it up.

Step 3 . Put a little oil in the pot, and add an appropriate amount of egg liquid after the pot is hot.

Step 4 . Turn the pan gently to evenly spread the egg liquid.

Step 5 . Fry over low heat until golden brown and turn over to fry the other side.

Step 6 . Heat up the oil pan, add pepper and shredded ginger, and then saute until fragrant.

Step 7 . Add egg cakes and leek stems and stir fry.

Step 8 . Add leek leaves and stir fry evenly.

Step 9 . Turn off the heat, add refined salt, stir fry evenly, and then come out of the pot.

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