Scrambled Eggs with Basil

Name: Scrambled Eggs with Basil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Perilla; 3 egg; 1 tsp Peanut oil; 1 tsp salt; 4 cloves garlic

by Unlike the lion king

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Perilla is generally only used as a flavoring agent. When the fish is fried in braised sauce, a little bit of perilla is added to make the fragrance more intense. When I was young, I planted some perilla at home, and when the new leaves were mature soon, I picked them as a seasoning for fried fish. In a while, new leaves will grow again, which are much longer and old. They were picked, dried, and sealed. When you eat it, soak it in water, the same as fresh perilla leaves. I really miss that taste now, the perilla in the vegetable market always feels that it doesn't have that strong fragrance. But I also bought a handful, and scrambled eggs are also good.

Ingredients

500g Perilla
3 Egg
1 tsp Peanut Oil
1 tsp Salt
4 cloves Garlic

Scrambled Eggs with Basil

1. A handful of perilla, 3 eggs, a few cloves of garlic; pick the leaves of perilla and wash; the eggs are scattered with salt and a little water; minced garlic

2. Pour a little oil in the hot pan, pour in the egg mixture, and fry until it is cooked. When the egg is formed, use a spatula to cut large pieces and fry them, and set aside.

3. Save the base oil, add the minced garlic and sauté fragrant, pour in the perilla leaves, stir fry

4. Season with a pinch of salt

5. Pour in the eggs and stir-fry well

Tips:
1. The salt has been added when the eggs are evenly beaten, so add it last;
2. Perilla leaves are easy to cook and do not need to be boiled for a long time to avoid simmering.