Scrambled Eggs with Garlic

Name: Scrambled Eggs with Garlic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Garlic yellow; 20ml Walnut oil; 3-4 pieces egg; A small amount Kelp Knot

by I love walnut oil

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Scrambled eggs with garlic yellow is the most homely method, and it is a home-cooked dish for all ages.
Regularly eating garlic yellow and adding a spoonful of walnut oil can delay aging;
People who are often exposed to lead or have lead poisoning tend to consume garlic yellow, which can effectively prevent lead poisoning;
Garlic yellow can also "remove rheumatism and break cold wind", and has an inhibitory effect on wind-cold and moisture-like arthritis. "

Ingredients

400g Garlic Yellow
20ml Walnut Oil
3-4 pieces Egg
A small amount Kelp Knot

Scrambled Eggs with Garlic

1. Wash the garlic and cut into pieces of about 1.5 cm, beat the eggs, add a few drops of balsamic vinegar, and a small amount of salt to stir until there are no egg tendons. Make a few leftover kelp knots from other dishes, make up the number, you can leave them alone or replace them with black fungus.

2. It is very important to heat the pan with cold oil, and don’t wait for the oil to smoke while cooking, which is likely to cause cancer.

3. Shake the bottom of the pan evenly. After the oil is hot, pour the egg liquid into it and fry it to solidify. Don't be too scorched twice, and fry it later.

4. Cut the kelp knot into silk and stir fry together a few times.

5. Then add the drained garlic yellow, stir-fry on high heat, and add a small amount of salt when the garlic yellow is slightly soft.

6. A few drops of sesame oil before serving will make the taste more mellow.

7. For serving, I like to pour a spoonful of cold-pressed walnut oil after the dish is prepared, which will be more nutritious.

Tips:
When the eggs are slightly yellow, add garlic and stir fry on high heat. The eggs do not need to be set aside for later use, which saves trouble. It is best to put cold-pressed edible oil last. If it is used for stir-frying, if the oil temperature is too high, its nutrients will be destroyed.