2. put half a pot of water in a small pot, add broad bean rice, cook for nine times, and take it out for later use.
3. Beat the eggs well, add shallots, chopped green onion, salt, white pepper and chicken essence and mix well.
4. Heat the oil in the pot and add the egg and leek liquid.
5. Stir-fry the eggs until golden brown. Pay attention to stirring when frying.
6. Add the broad bean rice and stir fry for a while.
Cooking tips
1, the root of leek touches the soil, so be careful to cut a short section, which is more hygienic.
2. Because the leek eggs are cooked well, the broad bean rice is cooked in advance to avoid that the three ingredients are put together and fried differently, which will affect the quality of the finished product.
Broad bean is rich in nutritional value and contains 8 kinds of essential amino acids. Carbohydrate content is 47% ~ 60%, which is edible and can also be used as feed, green manure and honey source plants.
Eggs, also called chicken eggs and eggs, are laid by hens. There is a hard shell outside, and there are air chambers, egg whites and yolk inside. Rich in cholesterol and nutrition, an egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of egg protein is very suitable for human physiological needs, easy to be absorbed by human body, with a utilization rate of over 98% and high nutritional value, and it is one of the foods that human beings often eat.
Leek is sweet, pungent, warm and nontoxic. Contains volatile oil and sulfide, protein, fat, sugar, vitamin B, vitamin C, etc. Has the effects of invigorating stomach, refreshing and keeping warm. Root leaf juice has anti-inflammatory, hemostatic and analgesic effects.