Dandelion scrambled eggs
Overview
Dandelion scrambled eggs, golden in color, crispy on the outside and tender on the inside, served with pumpkin oatmeal steamed buns, my son said it was delicious. Did he think the dandelions inside were leeks?
Tags
Ingredients
Steps
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I bought fresh dandelions and made scrambled eggs with dandelions for lunch today.
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Take an appropriate amount of dandelion, wash it, remove the roots, and cut into segments.
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Beat 4 eggs.
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Add the chopped dandelion into the egg mixture and mix well.
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Slice garlic and shred millet pepper and set aside.
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Heat appropriate amount of oil in the pot.
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Pour the dandelion egg mixture and spread evenly.
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When the egg liquid is solidified, turn over and stir-fry. It is not recommended to fry too much. Large pieces of eggs are crispy on the outside and tender on the inside, and taste better.
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Fry until both sides are lightly browned.
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Pour in garlic slices and millet pepper.
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Appropriate amount of salt and light soy sauce to taste.
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Stir well, turn off heat and serve.
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Finished product.
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Finished product.
