A Delicious Dish from Yunnan-stinky Fried Eggs

Name: A Delicious Dish from Yunnan-stinky Fried Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Stinky; 3 pcs egg; Some oil; Some salt

by The joyful life of pyrotechnics

4.6 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Stinky, the scientific name of Acacia vulgaris, is the most characteristic wild vegetable in Xishuangbanna, Pu'er, Yunnan and other places. It is also deeply loved by many ethnic groups in neighboring Laos, Burma, and Thailand. Smelly cabbage has thorns all over its body. It is a woody vine. The edible part is shoots, young leaves, and tender leaves of the plant. When harvesting the edible part, you can smell a special smell, but like stinky tofu, it smells and tastes fragrant. In fact, the smell of stinky vegetables is called "fragrance" in botany, but the word "special" is added to the front. Stinky fried eggs are more joyful, amazing and delicious than toon fried eggs. The beauty of the taste is hard to describe in words. "