Stone coriander stall eggs
Overview
Cilantro, also called spearmint, is a perennial herb and a very common condiment. It begins to sprout and grow in spring. It will fall and wither in the frost season in late autumn, and will sprout again in the following spring. Not only do coriander leaves look very similar to mint in appearance, they also have a special mint-like aroma that tastes hot at first and then cool later. Stone coriander is delicious whether it is made into garlic sauce, salad, stir-fry, stuffing or noodle soup. The food is permeated with the aroma of stone coriander, which is refreshing and cool, making your mouth taste fragrant and your appetite greatly increased. Generally, the freshest buds and branches are pinched off. Next, let’s take a look at how to make this [Shixiangcai Eggs] recipe, right?
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Ingredients
Steps
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First of all, we need to prepare all the ingredients needed to make this [Shixiangcai Eggs]: pick some fresh Shixiang, pay attention to select the young shoots of Shixiang, and prepare two green onions and 4 wood-fired eggs.
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Put the coriander and spring onions into the water, clean them, remove and drain the water, place them on the chopping board and chop them into small pieces, then put them into a large bowl, then break in 4 wood-fired eggs.
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Sprinkle an appropriate amount of salt into the bowl to taste, then beat with chopsticks until the egg white and egg liquid are completely combined.
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Heat the pan over medium heat until it is hot in the palm of your hand. Pour in the peanut oil and turn down the heat to 80% hot. Pour the mixed coriander egg liquid in the bowl into the pan. Turn the heat to medium to low and gently shake the pan to spread the egg liquid evenly on the bottom of the pan.
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When the egg liquid is solidified, fry the bottom until slightly golden, then turn it over and fry the other side. Fry until both sides are golden, then take it out of the pan and put it on a plate. A unique flavor of stone parsley eggs is ready.
