Scrambled Eggs with Lily

Name: Scrambled Eggs with Lily
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 1 piece Fresh Lily; a little salt; 1 shallot; a little Cooking Wine

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It is much simpler to use lily for cooking, porridge, sweet soup and so on.
Let's use it to make a la carte, otherwise it seems a little sorry for this fresh lily. The easiest and easiest is like scrambled eggs. Eggs seem to be a omnipotent combination, you can fry everything.
The lily is fresh and tender and easy to mature. After the eggs are fried, put them in the pan and stir-fry them twice. The white lily petals become translucent. Here are some small green onions, embellished with a little green, which looks better.
It's all egg fragrant.

Ingredients

1 piece Egg
1 piece Fresh Lily
a little Salt
1 Shallot
a little Cooking Wine

Scrambled Eggs with Lily

1. Ingredients: 1 egg, 1 fresh lily, a little salt, 1 green onion, a little cooking wine

2. Break the lily into petals, wash and set aside.

3. Wash the green onions and cut the chopped green onions, set aside.

4. Knock the eggs into a bowl, add salt and beat them up.

5. Add a little cooking wine.

6. Stir well.

7. Pour oil in the pot and heat it up,

8. Pour in the eggs and fry several times.

9. Dashed into blocks,

10. Add lily, stir fry twice,

11. Add chopped green onion, a little salt, stir fry evenly, and turn off the heat.

12. Serve and serve while hot.

Tips:
Add a little cooking wine to the egg liquid to make the eggs softer.
Salt can also be added during stir-frying.
Lily is easy to ripe, just stir fry a few times.