Scrambled eggs with spinach
Overview
The old thorn buds are sweet in taste, clear and mellow in nature, and rich in game flavor. They are a famous high-quality mountain wild vegetable. Known as the king of wild vegetables. Spiny shoots can be eaten raw, stir-fried, dipped in sauce, made into soup, and stuffed. Today I will share a dish of scrambled eggs with spinach sprouts. The spinach sprouts are fragrant and delicious, and the scrambled eggs have a unique flavor.
Tags
Ingredients
Steps
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Prepare to thorn the old sprouts and eggs.
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Remove the outer skin and roots of the old thorn sprouts and wash them with clean water. Take a small bowl and beat the eggs into it. Add two drops of cooking wine and mix well.
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Slice garlic and cut off shallots.
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Boil water in a pot. After the water boils, add a little salt and two drops of oil. Blanch the old thorn sprouts until they change color. Take them out and put them in cold water.
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Drain the old sprouts and set aside.
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Heat the oil in a pot until it is 60% hot. Pour in the eggs and stir-fry until loose. Take them out.
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Heat oil in another pan and sauté chives, garlic and chili rings over low heat.
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Add light soy sauce and stir-fry twice.
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Put the blanched thorn sprouts into the pot,
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Add a little pepper powder, salt and chicken essence and stir-fry twice.
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Then add the scrambled eggs.
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Stir well and turn off the heat.
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Finished product picture.
