Scrambled Eggs with Spiny Sprouts

Name: Scrambled Eggs with Spiny Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Thorn bud; 4 egg; Some chopped green onion; 1 tablespoon salt; 1/2 a spoon Chicken Bouillon Powder; 15g olive oil; 1 tablespoon Soy sauce

by Pyrotechnic kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Thorn buds, also known as thorn old buds, thorn old crows, and Aralia elata. Thorn buds grow in forest margins, shrub silk, and open spaces in forests, and are distributed in Beijing, Hebei, Liaoning, Jilin, Heilongjiang, Henan, Guangdong and other places.

Thorn buds contain protein, fat, carbohydrates, dietary fiber, vitamin B2, vitamin B1, niacin, vitamin C, sodium, calcium, magnesium, iron, manganese, zinc, barium, lead, copper, phosphorus, cobalt, chromium, Ingredients such as nickel, boron, strontium and peptides.

Tender buds and leaves are picked in spring and used fresh, salted and canned to keep them fresh. Boil the sprouts in boiling water, change the water and soak for 2 hours, stir-fry, cold dress, dipping sauce, batter and deep-fried. "

Ingredients

1000g Thorn Bud
4 Egg

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Some Chopped Green Onion
1 tablespoon Salt

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1/2 a spoon Chicken Bouillon Powder

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15g Olive Oil
1 tablespoon Soy Sauce

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Scrambled Eggs with Spiny Sprouts

1. The first stubble wild thorn buds just bought are all small buds that have just emerged.

2. Peel off the skin of the roots of the thorn shoots.

3. Put it in a basin and rinse, and soak in a fruit and vegetable purifier for a while to remove impurities.

4. Boil water in a pot, add a spoonful of salt to blanch the thorn buds and keep them green.

5. After the water is boiled, add the thorn shoots and blanch them for one minute.

6. After sautéing, put in cold water and set aside.

7. Chop chopped green onion and set aside.

8. Beat the eggs.

9. Heat the pan and pour the olive oil.

10. Add the egg mixture and stir fry.

11. Stir-fry the eggs until they are formed, and then grill them to the side of the pan. Put the chopped green onion in the middle of the pan and sauté.