Egg and leek vermicelli
Overview
This pink leather was given to me by a friend, and it immediately reminded me of many things from my childhood. The childhood memories are also full of ups and downs! Life requires constant enlightenment. Some things can only be understood and understood slowly after many years. At that time, it was not easy for my mother to run a household, eat, drink, and take care of everything. The vastness of the countryside naturally has its benefits. Every spring, my mother raises some chickens and takes good care of them. Fresh eggs can be eaten all year round. In the early years of rural areas, every village had a noodle shop. After winter, they began to produce vermicelli and noodle skin, so these things could often be eaten. Today's dish is also a kind of memory. It is a dish that I often ate when I was a child. Of course, I also learned it from my mother.
Tags
Ingredients
Steps
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Beat the eggs, cut the leeks into sections, and soak the vermicelli in advance. When I was a kid, I ate sweet potato flour, and this is mung bean flour.
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Heat the oil in the wok and pour in the egg liquid.
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After the egg liquid has solidified, push it to one side of the pot and add the flour. Add broth or water according to the amount of vermicelli,
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Cover and cook for a while until the vermicelli is completely transparent, add salt and light soy sauce to taste.
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Add the leeks and stir-fry evenly. Just take it out of the pot.
