A delicious dish from Yunnan(yi dao lai zi yun nan de mei wei chou cai jian ji dan )

A delicious dish from Yunnan

Introduction:

"Stinky vegetables, also known as Acacia pinnatifida, are the most distinctive wild vegetables in Xishuangbanna and Pu'er of Yunnan Province. They are also popular among many ethnic groups in neighboring Laos, Myanmar and Thailand. The whole body of Nostoc flagelliforme is spiny and belongs to woody vines. The edible parts are tender buds, tender leaves and tender leaves. When harvesting the edible parts, you can smell a special odor, but like stinky tofu, it smells stinky and tastes fragrant. In fact, the smell of stinky vegetables is called "fragrant" in Botany, but the word "special" is added in front of it. The fried eggs with stinky vegetables are more joyful, amazing and delicious than those with Toona sinensis. The beauty of the taste is hard to describe in words. "

Production steps:

Materials required:

Smelly vegetables: a handful

Eggs: 3

Oil: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Yi Dao Lai Zi Yun Nan De Mei Wei Chou Cai Jian Ji Dan