Toon Scrambled Eggs
1.
Prepare the ingredients
2.
Toon plucked the roots
3.
Clean with water
4.
Boil water in a pot, boil the water, add a little cooking oil and salt
5.
Put in toon
6.
After blanching and discoloring, it can be fished out, it takes about half a minute
7.
Too cold, squeeze the water and place it on the cutting board, cut into small pieces with a knife
8.
Beat the eggs into a bowl and stir them with chopsticks
9.
Add the cooking wine, fresh shellfish and white pepper, and stir evenly; the fresh shellfish has a salty taste, so I didn't add salt. For heavy mouthfuls, add a little salt
10.
Heat the wok, pour the cooking oil
11.
Pour the toon egg liquid into the pot, fry over medium heat until the egg liquid is solidified, turn over and continue
12.
Fry until golden brown on both sides, then turn off the heat, cut into small pieces with a spatula, and serve
Tips:
1. Toona sinensis contains nitrite. It will be better if it is blanched in boiling water for half a minute and then used for cooking.
2. Add some edible oil and salt when blanching the water, which not only gives the toon a base taste, but also maintains its emerald green color.
3. Toon is too cold to further maintain the emerald green color and crisp taste; I feel the trouble is ignored.
4. The fresh shellfish has a salty taste, so I didn't add salt; you can also use light soy sauce instead. Of course, according to your own taste, you can leave it alone.
