Scrambled Eggs with Alfalfa

Scrambled Eggs with Alfalfa

1. Blanch the alfalfa in water, control the moisture, and squeeze dry slightly.

2. Cut the alfalfa into one-centimeter long pieces and salt them for two minutes. Add eggs and mix well.

3. Put an appropriate amount of oil in the wok, heat it over medium heat until it slightly smokes, pour in the egg liquid, and gently shake the wok to spread the egg liquid evenly on the bottom of the pan.

4. Fry for a few seconds and turn over. Do not fry too old and slightly yellow. It needs to be turned halfway, add a little cold water when the pan is about to rise, and boil the pan for a while.

5. Alright! Alfalfa is slightly crispy, and the eggs are tender and juicy. It is delicious when you drink and eat.

Tips:

Alfalfa is a bit similar to clover, don't confuse it.