Rapeseed scrambled eggs

Overview

When working, most people at work order takeout for convenience. Most of the cooking styles in restaurants outside are heavy in oil and salt. Even if you add vegetables sometimes, after layers of packaging and time delays on the road, they will become discolored, old, and cold when they arrive, and you can no longer taste the fresh and tender taste of vegetables. So sometimes I want to make some light home-cooked stir-fries at home. I was very surprised to see such fresh and tender rapeseed in the winter vegetable market. The small tender rapeseed looks very appetizing. You can buy it home and simply fry it with eggs. It is nutritious and low-fat, and has the best of both worlds. Rapeseed is the most common type of green vegetable in the vegetable market. It is of high quality and low price. It can be bought regardless of the season. In winter, when vegetables are rare, the price will not fluctuate too much. The vitamins contained in rapeseed are important nutrients needed by the human body. Because this low-fat vegetable is rich in plant fiber, it can reduce fat absorption and help promote gastrointestinal motility. Eating a little bit regularly can strengthen the spleen and stomach, and eating more will prevent you from gaining weight.

Tags

• hot dishes
• home cooking
• pregnant women
• maternity
• old man
• lunch
• dinner
• students
• peanut oil
• rapeseed
• sesame sesame oil
• wooden eggs
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients for making this rapeseed scrambled eggs: I chose fresh and tender small rapeseed. This kind of rapeseed is different from the big-head rapeseed used for mushroom rape. The small rapeseed has more leaves, is oily green in appearance, and is rich in chlorophyll. It is more refreshing when stir-fried. Fried with eggs, it is more nutritious. The eggs we choose today are wood-fired eggs. Although the nutrition of wood-fired eggs is not much different from that of ordinary eggs, their color is more tender and yellow. When fried together with rapeseed, the bright yellow and green color is particularly eye-catching and appetizing.

   

2. 2 Use a knife to cut off the silty roots of the fresh and tender rapeseed. First remove the old leaves and roots, and then break the green rapeseed leaves into individual pieces by hand. Because the leaves of the whole rapeseed grow in layers, the wrapped leaves tend to contain dust and impurities. When washing vegetables, separate the leaves and wash them with clean water two or three times. Make sure that every leaf is cleaned, otherwise it will taste terrible.

   

3. 3 Wash and drain the rapeseed and set aside. Then crack the eggs into a bowl, add a little warm water when beating the eggs, and stir thoroughly with chopsticks until the egg whites and egg whites are fully integrated, and the egg liquid will foam, so that the scrambled eggs will taste soft and not hard.

   

4. 4 Heat a wok over medium heat until you feel a burning sensation in the palm of your hand. Pour in the peanut oil and heat until the pan smokes slightly. Reduce the heat to low and slowly pour in the egg liquid. After the egg liquid is put into the pot, don't rush to stir it with a spatula. Let the egg liquid slide into the hot oil, heat evenly, and gradually swell and bulge. This way, the scrambled eggs will taste extra fresh and tender.

   

5. 5 Wait for the egg liquid at the bottom of the pot to solidify into egg cakes. Use chopsticks to quickly stir the egg cakes and divide the egg cakes into random egg pieces of different sizes. The soft, tender and fragrant eggs will be fried. Use a spatula to scoop out the egg pieces and set aside.

   

6. 6 Since rapeseed itself does not eat oil, using too much oil will make your mouth greasy, so when frying rapeseed in the next step, just use the base oil left by the scrambled eggs in the pot. After the eggs are out of the pan, turn to high heat, add hot oil to the washed rapeseed and stir-fry.

   

7. 7 After draining the rapeseed, it is still rich in water. After putting it in the pot, it must be stir-fried quickly over high heat to get a good taste. Stir-fry the rapeseed until the leaves change color and become wilted, then you can add the scrambled egg cubes to the pot.

   

8. 8 After the egg cubes are put into the pot, stir-fry them evenly quickly. Before taking them out of the pot, add an appropriate amount of salt to taste, and drizzle in a little sesame oil to enhance the flavor. Crisp and refreshing rapeseed scrambled eggs are ready. The color is fresh, green with goose yellow, the taste is fresh and tender, and it is also rich in protein and vitamins. How is it? Isn’t it super simple? As smart as you are, you can know it at a glance. If you have time, cook at home!