Shredded Eggs with Pea Shoots Eggs 2 pea shoots (or Chrysanthemum coronarium, broccoli) 300g Salt 1 teaspoon (5g) Oil 1 tablespoon (15ml) Chicken broth 100ml Garlic minced 1 teaspoon (5g) Water starch 1 tablespoon (15ml) White sesame seeds 1 teaspoon (5g) Directions Crack the egg whites and yolks of the eggs into separate bowls, then whisk them separately to combine. Heat the oil in a wok over medium heat. When the oil is 40% hot, pour the egg whites into the wok and allow the egg mixture to flatten into a round shape before solidifying, slowly spread the egg whites into a white crust over low heat. Pour the egg yolks into the pan and use the remaining oil to form a round yellow crust, then remove from the pan and set aside to cool. Heat the oil in the wok, add the garlic and sauté for a few minutes, then add the pea shoots and stir-fry for 3 minutes, then add the chicken broth and salt and stir-fry for 3 minutes, then mix in the water starch to thicken the soup. Cut the white and yellow egg skins into julienne strips and place on top of the pea shoots. Add the white sesame seeds into the pan and dry roast them for color, then sprinkle them on top of the shredded eggs. Tips: When spreading the egg skins, do not use too much heat, so that the egg mixture in the pan can be heated slowly and evenly, avoiding the egg skins from becoming burnt quickly, and giving yourself enough time to flatten the egg mixture into a round shape, which will give you a lot of peace of mind. Shredded egg and pea shoots are suitable for children aged 6 years and over. There are many vegetables that are suitable for this recipe, for example, corns, broccoli, spinach or chickpeas are all good choices. =============================== pea shoots pancakes: 300 grams of pea shoots, 150 grams of white tofu, 200 grams of flour, 2 eggs, salt, water, monosodium glutamate in moderation. The flour with the right amount of water and an egg into an egg batter (another egg for soup), tofu cut into small pieces blanched and ready to use. Low heat, pour a little cooking oil in the pan and wipe, under the flour paste (200 grams of flour paste just spread two large pancakes) in the bottom of the pan and spread flat, such as the perimeter of the warping. Turn over and continue to bake on low heat. When cooked through, grease the pan with blotting paper. Cut in half and cool. Take 250g of pea shoot veg and sauté and set aside. Put the fried pea shoots in the bottom of each half and roll up.　　Pea shoots spring rolls: pea shoots, mushrooms, carrots, spring roll skins, shredded green onions, ginger, salt, sugar, pepper each appropriate amount. Pea shoots washed, carrots cut into julienne strips, shiitake mushrooms after the hydration prepared. Boil pea shoots, mushrooms, carrots and mix with salt, sugar and pepper. Heat the pot, put the soup seasoning, thickening a little sesame oil, pea shoots, mushrooms, carrots into the cooled to make the spring roll filling spare. Spring roll skin wrapped filling into the pot and fry until golden brown. Frying should master the oil temperature, do not fry batter.　　Pea shoots mixed with dried shrimp: pea shoots, dried shrimp, salt, sugar, chili oil, sesame oil, each appropriate amount. The first thing you need to do is to cut up the dried meat. Pea shoots washed and boiled to cool.

2. Put the dried spices and pea shoots into a container with seasonings and mix them well, dripping with sesame oil. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.　　The first thing that you need to do is to make sure that you have the right amount of money to pay for the work you are doing. The first thing you need to do is to wash the pea shoots and dry them. Batter plus seasoning mix well. Pea seedlings hanging batter into the frying pan deep-fried until golden brown out of the pan on the plate can be. Note that the oil temperature should not be too high.　　Pea shoots fire duck silk: pea shoots, cooked duck, green and red pepper. Seasonings: shredded green onion, ginger, salt, sugar, pepper each moderate. Boil pea shoots, cooked duck meat and green, red pepper shredded standby. Add a little oil in the frying pan, put onion and ginger shredded fried flavor, put pea shoots and duck wire stir fry. Finally, put the appropriate amount of salt, sugar, pepper, pour soup stir fry pan plate can be. Note that the cooking time should not be too long.　　Wine pea shoots: pea shoots, white wine, salt, sugar, moderate amount. Wash pea shoots to control the water. Pea seedlings into the frying pan with a moderate amount of salt, sugar stir fry. Cook a few drops of white wine before serving. Note that the white wine should be sprayed before the pot. This dish is light and delicious, unique flavor.　　Cold pea shoots: 200 grams of pea shoots, spicy soy sauce, sugar, salt, monosodium glutamate, sesame oil, each appropriate amount. Pea shoots choose clean, put into the boiling water pot scalded cooked, put into the cool water rinsing, fish out drained of water, cut into short segments, put into the dish, sprinkled with fine salt and mix well; take a small bowl, into the spicy soy sauce, sugar, monosodium glutamate, sesame oil, adjusted to taste sauce, pouring in the pickled pea shoots on the can be. This dish is green in color, tender and fragrant.　　Pea shoots fried chicken fillet: 200 grams of chicken fillet, 200 grams of pea shoots, red (1 only, 2 cloves of garlic. Marinade: sugar (1/3 tablespoon), salt (1/4 tablespoon), cornstarch (1/2 tablespoon), egg white (1 tablespoon), cooking wine (1/2 tablespoon). Seasoning: oil (3 tablespoons), salt (1/4 tablespoon). Wash and shred chicken fillets, add marinade ingredients and marinate for 10 minutes. Remove stems and seeds of red bell pepper, wash and cut into thin julienne strips; wash and drain pea shoots, peel off outer skin of garlic. Heat 2 tablespoons of oil, add shredded chicken, stir-fry over high heat until color turns white, transfer to a plate and set aside. Add 1 tablespoon oil, sauté garlic, then add red pepper. Add pea shoots and stir-fry over high heat until the pea shoots become soft. Add shredded chicken and season with 1/4 tablespoon salt.　　Pickled pea shoots: Pea shoots, parsley, garlic scapes, carrots, cabbage leaves, and pickle juice. Soak pea shoots in cold water after boiling. Shred parsley, garlic scapes and carrots and set aside. Wrap pea shoots, parsley, garlic scapes and carrots in cabbage leaves and soak in kimchi juice for 24 hours. Note that the soaking time should be just right and the vegetables must be broken. The color of this dish is gorgeous, and the taste is rich and crispy.　　Pea shoots fried shrimp: pea shoots, shrimp, green onion, ginger, salt, sugar, each appropriate. Pea shoots pinch two heads, shrimp oil spare. Put a little oil in the pot, add shredded green onion, ginger stir fry flavor and put pea shoots stir fry. Add shrimp and stir fry together, then add the appropriate amount of salt, sugar, put a little soup out of the pot to plate. Note that the shrimp should be removed from the shrimp line.　　Pea shoots seafood soup: pea shoots, fresh shrimp, dried scallops, eggs, salt, pepper each moderate. Cleaned pea shoots chopped juice, shrimp boiled for spare. Put the soup and pea shoots juice in the pot, add seasoning to taste. Add shrimp, scallops and thicken the sauce, then add egg white and mix well. Strain the sauce through a cloth.　　Common sense: pea shoots are rich in a variety of vitamins and carotene, diuretic, diarrhea, swelling, pain and digestion and other therapeutic effects. Pea shoots are crunchy, sweet and juicy, especially suitable for stir-fry or soup. Eat a lot of greasy food, you may want to eat more of this dish, a digestion to the stomach and grease, two can also make the skin become refreshingly non-greasy!