Toona sinensis bud 100g, 4 eggs, salt 1 teaspoon (about 5g), starch 1 teaspoon (about 5g), a small amount of chicken essence, soy sauce, vinegar, sesame oil, Chili oil, chicken essence and sugar.

working methods

1. Wash the buds of Toona sinensis and pick the tender buds, not the older and thicker parts. Put a little salt in boiling water, blanch the Toona sinensis buds in water, immediately pick them up, drain the water, and cut them into powder for later use;

2. Shell the eggs and put them in a big bowl. Add chopped Toona sinensis, salt, chicken essence and starch and break up.

3. Heat the pan, spray a proper amount of oil (the whole bottom of the pan is covered with oil), pour in the egg liquid, turn the pan to spread the egg liquid evenly over the bottom of the pan, turn off the heat and fry for about 10 minute. The frying time depends on the thickness of the omelet. Usually, when the egg liquid on the surface changes color and begins to solidify, it can be turned over, and the pan can be shaken to make it evenly heated.

4. Turn the omelet over and fry the other side for about 10 minutes.

5. Mix soy sauce, vinegar, sesame oil, Chili oil, chicken essence and sugar into seasoning according to your own taste;

6. Slice the omelet and dip it in seasoning.