Scrambled Eggs

by Green angel

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Purslane oil is also known as "sunflower", "immortality", "long-lived flower", and "five element grass". It is a wild vegetable that has been loved by people since ancient times. Its traces can be seen everywhere in the fields, roadsides, fields, and courtyards. It has strong adaptability and is found in all parts of the country. It is not only rich in nutrients, but also a commonly used Chinese medicinal material. I remember that when I was young, when my stomach was upset, my father often picked it back to make dishes or soups to eat. It was a good health dish in summer. This was made more than a month ago. I organized it and shared it with friends today. I hope you enjoy it!

The effect of purgani:
It has the effects of clearing heat and detoxification, removing dampness and stopping banding. It is suitable for damp-heat bets, yellowish undertones, viscous odor, short yellow urine, bitter thirst and mouth, red tongue, yellow fur, slippery pulse, and can also be used for damp-heat diarrhea, Dysentery and so on. Deworming effect, suitable for hookworm disease in children. The product has the effects of clearing heat and detoxification, stopping diarrhea and dysentery, removing intestinal scale, replenishing qi and invigorating deficiency, and is suitable for the treatment of chronic dysentery. "

Ingredients

Scrambled Eggs

1. Purgatory scrambled eggs ingredients --- Purgatory.

2. Scrambled eggs with horse teeth---eggs.

3. After cleaning the purgrin, put it in a hot water pot and blanch it.

4. Then put the blanched purgrin with cold water.

5. Then remove the excess water and cut into 2 cm sections, and chopped green onion.

6. Add a little rice wine or a little water to beat the eggs.

7. Then add salt to the egg mixture, add the chopped purslane and stir well.

8. Heat the wok with cold oil, and put the eggs in 80% of the heat.

9. After setting the shape, stir fry until cooked.

Tips:

1. The taste is better after blanching.

2. Add a little water and rice wine to the egg to make the egg tender and looser.

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