Egg Fried Leek Moss

Name: Egg Fried Leek Moss
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g egg; 180g Leek moss; 60g carrot; Some oil; Some salt; 1/8 tablespoon Cooking Wine; 2 drops White vinegar; 1/8 tablespoon Five spice powder; 1/8 tablespoon Chicken Essence

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When the leek grows to a certain stage, the slender stem will grow in the central part, and small white flowers will bloom on the top. The leek at this time is called leek moss. When it just grows into the leek moss, it is relatively tender, and when it can be used as a vegetable, after a while, the taste will not taste good when it grows old.

Baidu found that the leek moss is not only delicious, it also contains a large amount of provitamin A, which can moisturize the lungs, skin care, prevent cold, cold, and night blindness. In addition, leek moss is not only a delicious vegetable, but also has high medicinal value. Its taste is sweet and pungent, with warm nature, and has the functions of invigorating the kidney and yang, warming the middle and reducing the inverse, nourishing the middle and benefiting the liver, promoting blood circulation and removing blood stasis, dredging collaterals and hemostasis.

The emerald green leeks have white flowers, and it is strange to look at them in the sunset. When the autumn breeze blows the white flowers, they are swaying, and people can't help but caress gently...

Such ordinary leek moss is mostly eaten with meat or eggs. If you want to make it more beautiful, start with the color. Green leeks, red carrots, and yellow eggs make the home-cooked dishes even more attractive. Add white leek flowers to embellish it. The cost is just over one yuan but it is nutritious and fresh Linger vegetables will be born~~"

Ingredients

180g Egg
180g Leek Moss
60g Carrot
Some Oil
Some Salt
1/8 tablespoon Cooking Wine
2 drops White Vinegar
1/8 tablespoon Five Spice Powder
1/8 tablespoon Chicken Essence

Egg Fried Leek Moss

1. Remove the flower head of the leek moss, wash it, and drain the water.

2. Cut into sections.

3. Wash the carrots, peel and shred.

4. Beat the eggs into a bowl, add cooking wine, white vinegar, and a little salt, and use chopsticks to stir them in one direction.

5. Pour an appropriate amount of oil into the pot, pour in the egg liquid when the oil temperature rises, scatter it with a spatula, and set aside for later use.

6. Pour an appropriate amount of oil into the pot. When the temperature of the oil rises, add the five-spice powder, stir fry the carrots and stir-fry.

7. Add the thick part of the leek moss and stir-fry for a while, then add the thin part, add salt and chicken essence, and stir-fry.

8. Add eggs, stir-fry evenly and serve.

Tips:
1. The leek moss is easier to produce water during frying, so drain the water after washing, and stir fry on high heat to retain more nutrients.

2. The leek moss itself has a pungent flavor, so you don't need to put green onion in the pot, just put allspice powder.

3. Put the thick part first, stir-fry the soft and then put the thin part, so that the taste will be more consistent, and avoid some old and tender when put together.

4. The cooking wine is added when scrambled eggs to remove fishy, and white vinegar is added for tenderness. This method can also be used when scrambled eggs.