Alfalfa scrambled eggs

Overview

How to cook Alfalfa scrambled eggs at home

Blanch the alfalfa, remove the water, and squeeze it dry slightly.
Cut the alfalfa into 1cm long sections, add salt and marinate for two minutes. Add eggs and mix well.
Put an appropriate amount of oil in the wok, heat it over medium heat until it smokes slightly, pour in the egg liquid, and shake the wok gently to spread the egg liquid evenly on the bottom of the pot.
Fry for a few seconds and turn over. Don't fry it too long until it turns slightly brown. You need to turn it over halfway, add a little cold water when the pot is about to boil, bring it to a boil and put it on a plate.
OK! The alfalfa is slightly crispy, the eggs are tender and juicy, and it's delicious for both drinking and dining.