Scrambled Eggs with Houttuynia Leaves

Name: Scrambled Eggs with Houttuynia Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Houttuynia cordata leaves; 2 pcs egg; Some Cooking oil; 5g salt

by Sister Du's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The wild vegetable leaves that I want to introduce to you today are Houttuynia cordata leaves. Houttuynia cordata leaves have many functions, anti-inflammatory, anti-inflammatory, anti-tumor and enhancing immunity. It also has a good diuretic and dehumidifying effect. The price is also very cheap. In rural markets, you can buy a handful for one dollar. Usually people like to eat the roots of houttuynia cordata. Few people eat the leaves because the leaves have a bit astringent taste. But if the astringency is removed, it can be used with eggs. Stir-fried, the taste is also very delicious, here is how to remove the astringency of Houttuynia cordata? How to make this dish delicious?

Ingredients

Scrambled Eggs with Houttuynia Leaves

1. The old leaves of Houttuynia cordata are removed, the tender leaves are cleaned, and they are thoroughly rubbed with 3 grams of table salt and soaked in cold water for 8 hours. The water can be changed twice during the period.

Scrambled Eggs with Houttuynia Leaves recipe

2. Houttuynia leaves control water, knock the eggs into a bowl, add 1 gram of salt and stir to form egg liquid.

3. Pour edible oil into the pot and heat until 70% hot, then pour the houttuynia cordata leaves into the oil pot and stir fry.

4. Stir-fry the houttuynia cordata leaves over high heat until soft, and pour the egg liquid evenly into the houttuynia cordata leaves.

5. Sprinkle the remaining 1 gram of salt evenly into the dish.

6. Don't stir-fry this dish first. After the upper layer of egg liquid is cooked, use a spatula to stir-fry this dish until the dish is cooked.

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