Scrambled Eggs with Chinese Chives(jiu cai chao ji dan )

Scrambled Eggs with Chinese Chives

Introduction:

"Fried egg with leek is a classic home dish, which is also a taste in memory. Fried egg with leek is really a common, homely and delicious dish. I don't like the leek leaves in the soft couch and the egg pieces without taste. Then improve it; spread the eggs into egg cakes and use them to fry leeks. Generally, leeks are easy to come out of water in the process of frying, especially after adding refined salt. If the leaves and stems of leeks are put into the pot at the same time, it is very easy to cause the stems of leeks to be cooked and the leaves of leeks to be soft and rotten. In fact, when frying leek, put the leek stem and leek leaves into the pot separately, first put the leek stem, stir fry a little, then put the leek leaves, so as to avoid the phenomenon of leek leaf paste rotten water. Leek is rich in nutrition, and has the function of warming and tonifying liver and kidney, helping Yang and strengthening essence, so it is called "qiyangcao" in Pharmacopoeia. It has been cultivated for more than 3000 years in China. It is a vegetable with high nutritional value. Leek is not only tender and fragrant, but also rich in nutrients. Traditional Chinese medicine believes that leek tastes sweet and warm, and has the functions of tonifying kidney and Yang, dispersing blood and detoxifying, harmonizing viscera, warming stomach, warming stomach, increasing appetite, removing dampness and regulating blood. Leeks and eggs eat together can coordinate Yin and Yang, tonic effect on the body is obvious. It can nourish the liver and make people more energetic at the same time. Eat more eggs may lead to increased cholesterol, but the sulfur compounds in leeks can reduce blood lipids

Production steps:

Step 1: wash the leeks, control the water and cut them into long sections.

Step 2: add a little salt to the egg and break it up.

Step 3: put a little oil on the pot, heat the pot and pour in the right amount of egg liquid.

Step 4: turn the pan gently to make the egg liquid evenly spread.

Step 5: fry over low heat until golden, then turn over and fry on the other side.

Step 6: start the oil pan, add the pepper section and shredded ginger and saute until fragrant.

Step 7: add egg cake, leek stem and stir fry.

Step 8: add leek leaves, stir fry evenly.

Step 9: turn off the heat, add refined salt, stir fry evenly, then out of the pot.

Materials required:

Eggs: right amount

Leeks: moderate

Refined salt: right amount

Vegetable oil: right amount

Ginger: moderate

Dry red pepper: appropriate amount

Note: 1, egg liquid break, feel no egg white is best, so spread into the egg cake thickness uniform, color consistent. 2. The temperature of spread egg cake should be moderate, the thickness of egg cake is related to the temperature of the pot and the amount of oil. 3. The stem and leaves of leek should be put into the pot separately, and the leaves of leek should be stir fried quickly to prevent the leaves of leek from being soft and rotten. 4. In order to control pests during the growth of leeks, vegetable farmers will spray a lot of pesticides, so leeks should be washed clean, and it is best to soak in water for a period of time.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiu Cai Chao Ji Dan