Fresh Spring——spring Leek Eggs
1.
Choose the spring leek, wash, drain, and cut into about 6cm middle section. Knock the eggs into a bowl, add a little salt, and beat them for later use.
2.
Heat the oil on medium heat until 70% hot. Pour in the egg liquid. After the egg liquid is formed, use chopsticks to cut into medium pieces. When the egg 7 is mature, set it aside.
3.
Add a little oil to the pot until the oil is 60% hot, add the spring leek segments, stir fry, after the spring leek changes color (7 mature), add the scrambled eggs.
4.
Stir fry quickly over high heat, mix the spring leek and eggs, add appropriate amount of salt and chicken essence. Turn off the fire and Sheng out.
Tips:
Spring leek is tender and easy to produce water after frying. The whole frying process does not need to add water. After adding eggs, the soup should be heated up.
Eggs are easy to fry and grow old. Don't fry them too well when you fry them for the first time.
Spring leeks have a strong flavor and are very fresh when fried with eggs. Adding too much seasoning will actually cover up the freshness of the food.
