Toona sinensis contains calcium, phosphorus, potassium and sodium. Has the effects of tonifying deficiency, strengthening yang, consolidating essence and tonifying kidney, promoting hair growth, diminishing inflammation, stopping bleeding and relieving pain, promoting qi circulation, regulating blood, and invigorating stomach. Toona sinensis scrambled eggs made with my formula will never come apart and smell delicious. Toona sinensis should be scalded with boiling water. Second, Toona sinensis should be fried in the pot first. Third, it's best to use oil and salt instead of seasoning in this dish. Burn it to get rid of the smell. Fried Toona sinensis eggs can make it tender and the food more fragrant. Without seasoning, it is the original flavor of Toona sinensis.

Toona sinensis is extremely nutritious, and it is a seasonal dish with high nutritional value, with high calcium, phosphorus, iron and B vitamins. Toona sinensis is also rich in vitamin C and carotene. It helps to enhance the immune function of the body and has the effect of lubricating the skin. It is a good food for health care and beauty. Toona sinensis scrambled eggs is a simple dish. No need to add other materials, keep the original flavor, just fry with oil and salt.

Prepare ingredients, break eggs, wash Toona sinensis and cut into pieces. Boil the water in the pot, add the Toona sinensis buds, scald for one minute, and drain the water (see me after scalding, hahaha). The function of scalding water is to stimulate the fragrance of Toona sinensis, remove the bitterness and fry it with eggs. Then cut the Toona sinensis into small pieces, pour it into the egg liquid, add salt and thirteen incense (I add about 5g to each sample, and use pepper instead of thirteen incense), and stir well.

Put a little more oil in the pot, and the eggs will become mushy in cold oil. Fry in medium heat until the edge of the egg begins to solidify, and then circle the egg with a shovel from time to time until it breaks into pieces. Don't turn it upside down, it's easy to fry here. At that time, eggs were eggs and Toona sinensis was Toona sinensis. This dish is not delicious. After the eggs in the pot are shaped, pour a small amount of vinegar along the side of the pot (vinegar is to improve the taste) and continue to row for a while. Then take out the pot, and this simple, nutritious and delicious dish is ready.

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Scrambling eggs with Toona sinensis is very simple, but we should pay attention to three details: first, blanch with clear water before frying, second, grasp it well when frying, and third, add less vinegar after frying. As long as you pay attention to these three steps, fried Toona sinensis is absolutely beautiful and delicious!