Scrambled Eggs with Leek

Scrambled Eggs with Leek

1. First, clean the spinach, especially pay attention to clean the roots of the sediment. Many people find it troublesome to remove the roots directly, but it is very nutritious and it is not recommended to throw it away;

2. Pick up the pot, pour in a little more water, add 1 teaspoon of salt to a boil on high heat, add a few drops of cooking oil, blanch the spinach for about 30 seconds, and then remove the cold water;

3. Drain the spinach in cold water and cut it into small sections. If the spinach head is thicker, cut it in half to make it easier to taste. Then knock the egg into a bowl, add a little salt and pepper, and stir well with chopsticks. Finally, flatten the garlic and cut into minced garlic;

4. Start the pan again, but with a proper amount of cooking oil. After the oil is heated to blue smoke, pour the egg liquid and change it to a low fire. Hold the handle of the pan in one hand and tilt the pan to let the egg liquid flow;

5. Pour an appropriate amount of edible oil into the pot again, pour in the minced garlic when the oil is hot, and stir fry for a fragrance;

6. Pour in spinach, add a little salt and a little oyster sauce, stir fry evenly;

7. Finally, pour in the broken eggs, stir-fry evenly again, and then serve them to the pan;