Green vegetables and egg

Overview

There are always many ways to eat seasonal vegetables with eggs, whether it is soup, vegetables or fillings. They all have a natural and pure flavor without any carvings. I like it. Today, I used the egg-splashing method to stir-fry vegetables and eggs. The taste is more mellow and the aroma is stronger. Seasonal green vegetables can be a handful of chicken greens, two cabbage leaves, celery leaves that were originally meant to be thrown away, or a hot pepper, a pinch of leeks, and you can eat whatever you want. Served with a bowl of thick porridge, you really understand what green porridge side dishes are. Ingredients: a handful of green vegetables, three eggs, three green onions and a small sprig. Seasoning: salt and cooking oil. Method:

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• lunch
• egg
• green vegetables
• onions
• cooking oil
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Beat the eggs, blanch the vegetables, squeeze out the water, and roughly chop them into pieces.

   

3. 3 Heat oil in a wok and sauté chopped green onions. Crush the vegetables and stir-fry, adding a little salt in between. After the vegetables are fried, slowly pour the beaten eggs into the vegetables.

   

4. 4 Wait for the eggs to set.

   

5. 5 , Use a spatula to break up the vegetables.

   

6. 6 Here you can just use the residual heat of the pot to avoid overcooking the eggs and making them taste unpalatable.

   

7. 7 Just take it out of the pot.