Chin Bud Baked Goose Quiche

Name: Chin Bud Baked Goose Quiche
Total time: 5 min
Yield: 5
Cuisine: Chinese
Ingredients: 50g Toon Bud; 1 piece Goose egg; a little salt; Some Cooking oil

by Big ice and snow

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

5

Nowadays is the best season to eat Chunya, I don’t know why there is such a saying that the fried goose egg with Chunya is eaten to detoxify, anyway, there is a goose egg at home that I didn’t eat, plus I saw it on the market this morning. Chun Buds are very fresh, so I just want to make them and eat them! I still miss the special fragrance of Chunya. When I was young, I often went out to pick it by myself. Now I don't have the opportunity and time. Only occasionally when I see it, I will remember the deliciousness of my childhood.

Ingredients

50g Toon Bud
1 piece Goose Egg
a little Salt
Some Cooking Oil

Chin Bud Baked Goose Quiche

1. Soak the freshly picked tsubaki buds in salt water for 10 minutes, then wash them, and drain the water.

2. Cut it into fine pieces, forgive me for not being a good knife.

3. Add the goose eggs to the cut buds.

4. Add salt and mix well with a whisk.

5. Add oil to the pot and heat it up until you see the hot oil begin to heat up.

6. Pour in the beaten egg mixture, wait for the egg mixture to form, and adjust the heat to medium. The time is almost 1-2 minutes.

7. When the egg mixture is formed and basically becomes an omelet, carefully turn it over and fry it with a spatula for about 1 minute.

8. Then put it out of the pot and put it on a plate, you can cut it into pieces, or eat it by yourself, whatever you like.

Tips:
When scrambled eggs, you must pay attention to the heat, don't keep using high fire, you can use medium and small fire during the baking process. Also, be careful when turning over. Don’t turn over the omelette when it’s not formed. It’s easy to break. You can properly wait for the omelet to be formed for a long time before turning it over. You can use 2 spatulas or Use chopsticks to help.