Today, I will tell you about the method of scrambled eggs with Toona sinensis. I hope you like it.
1. Wash the leaves of Toona sinensis, control the moisture, and cut them into small grains with a kitchen knife. You can also cut into small pieces 1 cm long and cut vegetables according to your own preferences.
2. Take out three eggs, put them in a bowl and beat them evenly, add a little salt, spiced powder and chicken essence, and then beat them evenly with chopsticks. ?
3. Heat the wok and drain the oil. When the oil temperature is 80% ripe, pour the chopped Toona sinensis granules, add the prepared seasoning and stir-fry until 70% ripe.
4. Pour in the beaten egg juice, stir fry, then add a teaspoon of balsamic vinegar and stir fry for another minute. After adding balsamic vinegar, the scrambled eggs of Toona sinensis taste more mellow, and the eggs also have the unique fragrance of Toona sinensis.
5. Put the fried eggs and fried Toona sinensis into the plate, and this dish is ready!
6. Cut a prepared bagel with a knife, add the freshly fried eggs and fry the Toona sinensis. It tastes good, so you can eat three cakes without getting tired.
Toona sinensis scrambled eggs are a delicious food in spring. Jiangsu and Zhejiang bring nothing to make jiaozi stuffing, or it will make your appetite big. Toona sinensis scrambled eggs wrapped in jiaozi! Keep your mouth watering.
1. Wash and cut 200 grams of Toona sinensis bought from the market into small pieces, beat two eggs and beat the egg juice.
2. Fill the hot pot with oil. When it is 90% hot, quickly pour in Toona sinensis and stir fry. 1 min later, pour in the egg liquid. When the fire is stirred, add the spiced powder and refined salt in time. Turn off the fire when cooked and shovel it out. For the convenience of wrapping jiaozi, you can put the scrambled eggs of Toona sinensis aside to cool, or put them in the refrigerator for a period of time. In this way, the scrambled egg stuffing of Toona sinensis is ready!
3. It's easy to use the jiaozi handbag jiaozi bought in the market. If there are too many dumpling skins, you can put the extra ones in the refrigerator and freeze them for cooking next time.
4. Boil jiaozi in water until it floats in the jiaozi, and then take it out.
5. Pour hot oil into Chili noodles, and choose 1 tablespoon Chili oil and pour it into a bowl prepared in advance. Then pour vinegar into a hot oil pan, pour 200 ml of oil into vinegar, and add a proper amount of refined salt to stir well.
6. Now, let's take a bowl, pour oil and pepper oil vinegar, add some minced garlic and chopped green onion, and we can dip it in jiaozi!
7, look, jiaozi dipped in balsamic vinegar, the taste must be right! Jiaozi needs to cook for a while, and then eat it when it is a little cooler.