Dandelion Dipped Egg Sauce

Name: Dandelion Dipped Egg Sauce
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Dandelion leaf; 1 piece Hot pepper; 2 pcs egg; Some Vegetable oil; 1 bag Doubanjiang; Some Green onions

by Winter Solstice 2467

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

⑴ The marinated dandelion buds are refreshing and refreshing when eaten frequently.
⑵The root of dandelion can be eaten or used as a substitute for coffee.
⑶The flower of dandelion can make wine.
⑷ Dandelion leaves can be eaten raw, and their bitter taste will produce a nice taste when mixed with strong oil and vinegar.
⑸ Dandelion can not only be eaten raw, but also cooked. Stir-fried shredded pork with dandelion has the effect of nourishing the middle and nourishing qi and detoxification.
⑹Beat the dandelion in boiling water for 1 to 2 minutes, and then cook it to reduce some bitterness.

Ingredients

250g Dandelion Leaf
1 piece Hot Pepper
2 pcs Egg
Some Vegetable Oil
1 bag Doubanjiang
Some Green Onions

Dandelion Dipped Egg Sauce

1. Dandelion removes the old leaves, removes the roots, washes them, and puts them in the dish

2. Beat the eggs, cut the sharp pepper into small sections, add water to the bean paste and mix thoroughly (the thin paste does not need to add water), the green onion and chopped green onion