Scrambled Eggs with Broad Beans

Name: Scrambled Eggs with Broad Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some egg; Some broad bean; Some salt; Some Salad oil

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This is a fast-handed dish that can be served in three minutes. Whether for breakfast, lunch or dinner, you can stir-fry it when you want to eat it. Using eggs with broad beans is definitely a combination of one plus one greater than two. The protein composition of eggs is closest to the needs of the human body, and it is the best quality protein suitable for humans. Eating an egg a day is a good life habit.
Traditional Chinese medicine believes that broad beans are flat and sweet in nature, and have the effects of replenishing the spleen and stomach, removing dampness, reducing swelling, stopping bleeding and detoxification. In addition, broad bean contains calcium, zinc, manganese, and phospholipids, which are important components that can regulate the brain and nerve tissues. It is also rich in chostone, which has the effect of strengthening brain and enhancing memory. For students and heavy mental workers, eating more broad beans will have a good regulatory effect. Broad bean contains eight essential amino acids, does not contain fat, and is rich in cellulose, which has the effect of lowering cholesterol and promoting intestinal peristalsis. Need special attention, people who are allergic to broad beans should not eat it. "

Ingredients

Some Egg
Some Broad Bean
Some Salt
Some Salad Oil

Scrambled Eggs with Broad Beans

1. Prepare the eggs, beat them up and add a spoonful of water to mix well, so that the scrambled eggs are more tender.

2. To prepare the broad bean petals, I want to make a special note here. Every spring, my mother will peel off some broad bean petals before the broad beans are dry, blanch them and freeze them. It is very convenient to eat and take at any time. If you don't have this kind of watercress, you can soak dried broad beans and remove the skin.

3. Preheat the wok and pour the oil.

4. Pour the egg liquid into the pan. When the oil temperature is just right, it is the most beautiful. When the egg is poured into the pan, the sides will solidify immediately, but it will not be mushy. I use Joyoung Light Luxury Pie Wok, a non-stick wok is easier to operate. If you use an ordinary wok, you need to burn the heat and oiliness of the wok well.

5. Put the broad beans into the pot.

6. Stir-fry well, season with salt, and serve.

7. A super simple but super nutritious dish. Regarding when to add salt to scrambled eggs, my experience is that after the eggs are scrambled, add a little bit of salt and mix them well. If the salt is put in the egg liquid, the scrambled eggs will not taste good.