Scrambled eggs with leek stalks

Overview

This dish uses seasonal vegetables: leek stalks. It is very delicious to use it to scramble eggs. The crunchy texture and the taste of leeks go very well with rice. If you like it and see a place selling leek stalks, buy it and give it a try. This is not available all the time. Leek stems and leeks are the same vegetable, leeks are leaves, and leek stems are the stems that grow out from the middle of the leek when it grows up (this is the part we eat today). The top of the stem is the seed that blooms and bears fruit. The leek flowers we often eat are cut and processed after the seeds bloom. To say that these leeks are all good things, they are all delicacies!

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• dinner
• egg
• tender leek stalks
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the leek stalks and set aside two eggs

   

2. 2 Crack the eggs into a bowl and beat them up, cut the leek stalks into sections

   

3. 3 Pour a little more vegetable oil into the pot, save the amount of oil for frying the leek stalks, turn up the heat, and when the oil is smoking, pour in the egg liquid. Because the oil temperature is very high, the eggs will be puffy and absorb less oil

   

4. 4 When one side is golden, use chopsticks to fry the other side. Put the egg cubes into a bowl and set aside

   

5. 5 Add the leek stalks and stir-fry over high heat

   

6. 6 Add salt

   

7. 7 Add eggs

   

8. 8 Stir well and turn off the heat as soon as the leek stalks wilt

   

9. 9 Salty, fresh and delicious, perfect for meals!