Rape Scrambled Eggs

Name: Rape Scrambled Eggs
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g rape; 2 pcs Chai Egg; 2g salt; 10ml Peanut oil; 3ml Sesame sesame oil

by Short and long

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The homemade method of scrambled eggs with rapeseed, 10 minutes to complete and 0 failures, refreshing and crispy, weight loss does not grow meat.
When you go to work, you usually order takeaways for convenience. The cooking styles in restaurants outside are mostly heavy oil and salt. Even if you add a vegetable, after layers of packaging and delays on the road, it will change color and age when delivered to your hand. It's cold, and I can't taste the fresh and tender vegetables at all. So sometimes I want to make a light home-cooked stir-fry at home. It is a pleasant surprise to see such fresh and tender rapeseed in the vegetable market in winter. The small tender rapeseed looks very appetizing. Buy it and fry it with eggs. It is nutritious and low-fat, and the best of both worlds.
Rapeseed is the most common vegetable in the vegetable market. It is of high quality and low price, and can be bought regardless of season. In winter, when the vegetable is rare, the price will not fluctuate too much. The vitamins contained in rapeseed are important nutrients needed by the human body. Because this low-fat vegetable is rich in plant fiber, it can reduce fat absorption and help promote gastrointestinal peristalsis. If you eat a little regularly, it can nourish the spleen and stomach. Effect, eat more and it is not easy to gain weight.

Ingredients

250g Rape
2 pcs Chai Egg
2g Salt
10ml Peanut Oil
3ml Sesame Sesame Oil

Rape Scrambled Eggs

1. First of all, we need to prepare the ingredients used to make this rapeseed scrambled eggs: rape I chose a fresh and tender small rape, this kind of rape is different from the large head rape used for mushroom rape, the small rape has more leaves, and the appearance is oily. Green and rich in chlorophyll, the stir-fry is more refreshing. Stir-fry with eggs, more nutritious. Today’s eggs are made of firewood eggs. Although the nutrition of firewood eggs is not much different from ordinary eggs, they are more tender and yellow in color. They are fried together with rape. The bright and bright color of goose yellow and fresh green is particularly eye-catching and appetizing.

2. Cut the fresh young rapeseed with a knife to remove the sandy roots, first remove the old leaves and roots, and then separate the tender green rapeseed leaves into single pieces by hand, because the whole rapeseed grows in layers while the leaves are growing. , The wrapped leaves are easy to contain dust and impurities. When washing the vegetables, separate the leaves and wash them with clean water two or three times to ensure that each leaf of the vegetable is cleaned, otherwise it will be very toothy.

3. Wash the rapeseed and drain it for later use. Then knock the eggs into a bowl, add a little bit of warm water when beating the eggs, then stir thoroughly with chopsticks until the egg whites and egg whites are fully integrated, and the egg liquid will foam, so that the fried eggs are soft and not hard.

4. Heat the wok on medium heat until the palm feels burning. Pour peanut oil and heat it until the pan slightly smokes. Change the heat to low and slowly pour in the egg liquid. Don't worry about stirring with the spatula after the egg mixture is put in the pot. Let the egg mixture slide into the hot oil and heat up evenly, and then gradually bulge up, so that the fried egg tastes extraordinarily tender.

5. When the egg liquid at the bottom of the pot has solidified into an egg cake, use chopsticks to quickly stir the egg cake into free-form egg cubes of different sizes. The soft and fragrant eggs are fried. Use a spatula to take out the egg cakes for later use.

6. Since rapeseed itself does not eat oil, using too much oil will make the mouth greasy, so when you fry the rapeseed in the next step, use the bottom oil left by the scrambled eggs in the pan. After the eggs are out of the pan, change the heat to a high heat, pour the oil into the washed small rapeseed and stir fry.

7. The rapeseed is still rich in moisture after being drained. After the pan is cooked, it must be quickly stir-fried on high heat to have a good taste. When the rapeseed is stir-fried until the leaves are discolored and wilted, the scrambled eggs can be put into the pan.

8. After the egg cubes are in the pan, they should be quickly stir-fried evenly. Add a little salt to taste and add a little sesame oil to enhance the flavor. The crispy and refreshing scrambled eggs with rapeseed are ready. The color is fresh, green with goose yellow, fresh and tender, and also rich in protein and vitamins. how about it? Is it super simple? As smart as you, you will be able to see it at a glance. Let's cook at home when you have time!

Tips:
1. When frying rapeseed, try to put the salt in the last place, because putting salt early will make the leaves water out, and the taste will become old and worse.
2. If you can't finish the fried rapeseed, don't eat it again after overnight. Because green leafy vegetables are left for too long, they will produce more nitrite, and eating overnight vegetables will produce harmful substances in the body that affect your health.
3. Scrambled eggs with rapeseed is a very simple home-cooked dish. When you fry the rapeseed until it changes color and does not become raw, quickly add the eggs and stir fry to season out. The action must be fast, otherwise the taste of the rape will become old and not crispy.
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