Dandelion fried eggs
Overview
Dandelion is both a wild vegetable and a traditional Chinese medicinal material. It has the functions of clearing away heat and detoxifying, lowering blood lipids, dissipating stagnation and swelling, dehumidifying and diuretic, and antibacterial. If you want to lose weight, don’t miss it! Now is the season for dandelions to grow. The lawns in the community are covered with dandelions. My mother will dig some dandelions every other day. The neighbors in the community are curious and ask her what she is digging for. Oh, it turns out that many northerners don’t know this is edible. It seems that we southerners have better food! In my hometown of Chongqing, if you want to eat dandelions, you have to dig them in the countryside. Unlike in the north, they are everywhere. As long as there is a lawn, there are dandelions.
Tags
Ingredients
Steps
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Pick and wash the dandelions, soak them in light salt water for about 20 minutes, remove and drain.
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Chop an appropriate amount of dandelions and put them in a pot. (Because there were too many dandelions, only a small part was used)
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Add three eggs, a little salt and peppercorns.
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Stir evenly in one direction.
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Add lard to a hot pan, add the stirred dandelion eggs into the hot oil, and brown one side over medium heat.
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Then flip over and continue browning the other side.
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After both sides are fried, use a spatula to break the eggs into small pieces and stir-fry a few times.
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Finally put it on the plate and take it out of the pot.
