Nutritional value:

Each hundred fresh samples containing carotene 0.82 mg, Vb1 0.5 mg, Vc 112 mg and K, Ca, Mg, Zn, Fe? A variety of trace elements such as "stinky vegetables" a major feature of Chinese cuisine. Stink is a taste, is the raw materials on the reproduction of a mold and the formation of an appetizing digestive, appetite effect.

Stink is a taste, is the raw materials on the reproduction of a mold and the formation of an appetizing digestive, appetite effect. In every 100 grams of stinky tofu, containing vitamin B12 is about 10 grams, and the lack of vitamin B12 is one of the causes of brain aging, causing Alzheimer's disease.

Introduction:

Stinking vegetable, also known as the feather-leafed golden lotus, belongs to the family of legume perennial plants, is the most characteristic wild vegetables in Xishuangbanna and Pu'er of Yunnan, and is also loved by many ethnic groups in neighboring Laos, Myanmar and Thailand. It is a woody vine with long thorns, and the edible part of the plant is the young shoots, young leaves, and young tips.

When harvesting the edible part, you can smell a special odor, but like stinky tofu, it smells bad and tastes good. In fact, the odor emitted by the stink of vegetables in botany is known as "fragrant", only in front of the addition of "special" two words. The smell of rotten vegetables is even more delightful, amazing and delicious than fried eggs with toon, and the flavor is so wonderful that it's hard to describe it in words.

Generally in the northeast are dipped in sauce.

Practice:

Main ingredient stinky vegetables 80g eggs 2

Accessories oil moderate salt 1 small spoon flavor a little

Kitchen utensils frying pan

Practice

Wash stinky vegetables, chopped.

Add two eggs with salt, mix well, then add stinky vegetables, mix well and set aside.

When the oil in the pan is hot, pour in the eggs and fry until both sides are golden brown.

You can take out the pan.