Fried eggs with pepper sprouts(hua jiao ya chao ji dan )

Fried eggs with pepper sprouts

Introduction:

"I like spring not only because of the warmth and beauty of spring, but also because there are so many wild vegetables, so many fresh leaves and sweet flowers to eat. There are some Zanthoxylum bungeanum trees planted outside the courtyard wall in tundongtou. The leaves are brown, red and green. Every time I pass by the alley, I can't help picking some, so that the buds on the branches of Zanthoxylum bungeanum are collected like bald tailed chickens. Although I was very careful every time, I was always wheezed and wheezed by my master's dog. In fact, it was a great pleasure to be chased by the dog. I like the fragrant fresh hemp and crisp taste of Zanthoxylum bungeanum leaves. Last time, I used Zanthoxylum bungeanum sprouts to make a salad. I felt like I didn't enjoy it, so I always aftertaste the crisp taste. Fried pepper sprouts with eggs in order to eat the refreshing taste of pepper sprouts and experience the coolness flowing through the heart like a mountain spring. "

Production steps:

Step 1: soak Zanthoxylum bungeanum sprouts in clean water, remove and control the water.

Step 2: wash the pepper bud Sheng into a clean small basin, knock into the eggs.

Step 3: Sprinkle with salt.

Step 4: use chopsticks to break the eggs in one direction and beat them well.

Step 5: pour a little vegetable oil into the pot, heat the oil and pour in the egg liquid of Zanthoxylum sprouts.

Step 6: fry in low heat, stir fry with a spatula after the egg liquid is slightly set.

Step 7: stir fry until the omelet is golden.

Materials required:

Zanthoxylum bungeanum bud: 100g

Eggs: 4

Refined salt: right amount

Vegetable oil: right amount

Precautions: 1. Zanthoxylum bungeanum leaves can be used for food in spring and summer. In spring, the buds are fresh and tender, and thick, which is suitable for cold mixing. In summer, the leaves are slightly hard, which is suitable for spreading cakes or mixing flour to make pasta. 2. Zanthoxylum bungeanum leaf has a fresh and numb taste, special aroma, and has the similar aroma of Zanthoxylum bungeanum granule, which can strengthen the stomach, warm the middle and disperse the cold, remove dampness and relieve pain.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Hua Jiao Ya Chao Ji Dan