Scrambled Eggs with Spiny Sprouts

Name: Scrambled Eggs with Spiny Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful Thorn bud; 2 pcs egg; Some oil; Some salt; Some Mushroom powder

by Sea waves

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The must-eat wild mountain vegetables in May match perfectly with eggs. They have a spring taste, and only the first and mid-May is the best time to collect them. You really have to wait a year for the season. It can be mixed, braised, marinated, fried, fried, stewed, dipped in sauce, porridge, soup or processed into small pickles with different flavors. It is delicious no matter how it is made, crisp and refreshing, delicious and sweet, and is known as the "king of mountain vegetables". "

Ingredients

1 small handful Thorn Bud
2 pcs Egg
Some Oil
Some Salt
Some Mushroom Powder

Scrambled Eggs with Spiny Sprouts

1. Remove the old leaves from the picked thorn buds, soak them in clean water for ten minutes, and clean them repeatedly.

Scrambled Eggs with Spiny Sprouts recipe

2. Add an appropriate amount of water to the wok, boil the water and add the thorn buds to blanch the water. The red thorn buds will turn green after blanching, and the color is particularly attractive.

3. Take out the thorn buds and quickly sublime it in cold water to control the moisture. The long cuts are small buds, which are especially crisp and tender, with only 1 long, cut into sections.

4. Beat the eggs and stir evenly, add an appropriate amount of oil to the wok, add the eggs, and stir-fry with a spatula to make the egg liquid into lumps.

5. Add the thorn buds and stir fry, add salt and mushroom powder for seasoning. If there is no mushroom powder, you can leave it out. What you eat is the fresh fragrance of wild vegetables. Without other seasonings, the original thorn buds taste is very delicious.