Fried eggs with leek and sausage
Introduction:
"The climate is different in spring. It is suggested that people should eat more spring leeks in order to dispel Yin and cold. Moreover, in spring, the liver Qi is too strong, which affects the digestion and absorption function of the spleen and stomach. Eat more spring leek can enhance the spleen and stomach qi, beneficial to liver function
Production steps:
Step 1: get all the materials ready
Step 2: wash leeks, cut into small pieces about 3cm long, and slice sausage.
Step 3: knock the eggs into the bowl, put the right amount of salt, stir well
Step 4: get out of the pan and pour in a little oil. Chop the scallion and put it into the oil with the sausage. Stir fry.
Step 5: spread the scallion and sausage in the pot, pour in the eggs.
Step 6: the eggs near the bottom of the pot will be cooked first. After they are cooked, use chopsticks to pick them to the edge of the pot.
Step 7: add leeks and stir fry. When leek 7 is ripe, sprinkle a little salt, chicken essence and turn off the heat.
Step 8: Sheng Chu.
Materials required:
Leeks: a handful
Eggs: three
Cantonese sausage: two small roots
Chicken essence: appropriate amount
Scallion: right amount
Salt: right amount
Note: do not stir fry leeks in the pot until they are completely cooked. The residual heat of eggs will make the leeks well cooked.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Jiu Cai La Chang Chao Ji Dan
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