Scrambled Eggs with Sichuan Pepper Sprouts
Overview
I like spring not only because of its warmth and beauty, but also because there are so many wild vegetables, so many fresh leaves and sweet flowers that can be eaten. Several families in Tuen Dongtou have planted some pepper trees outside their courtyard walls, with brown-red and green leaves. Every time I pass by the alley, I can't help but pick some, so that the buds on the branches of these pepper trees are pruned like bald-tailed chickens. Although I am very careful every time, I am always chased by the owner's dog, making me gasp and gasp. Being chased by the dog is actually a lot of fun. I like the strong aroma and refreshing taste of pepper leaves. The last time I made a cold dish with pepper buds, I felt like I didn’t have enough of it, so I kept recalling the refreshing taste. Use eggs to fry the peppercorn sprouts just to enjoy the refreshing taste of the peppercorn sprouts and experience the coolness flowing through your heart like a mountain spring.
Tags
Ingredients
Steps
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Soak the pepper buds in clean water and clean them immediately, then remove them and remove the moisture.
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Put the washed pepper buds into a clean small basin and crack in the eggs.
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Sprinkle with appropriate amount of salt.
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Use chopsticks to break up the eggs in one direction and beat evenly.
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Pour a little vegetable oil into the pot, and when the oil is hot, pour in the pepper bud and egg liquid.
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Fry over low heat and stir-fry with a spatula after the egg liquid is slightly set.
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Stir fry until the egg pancake is golden brown.
