Scrambled eggs with pickled cabbage
By LoriSchumm
Pickled cabbage is bright yellow in color and slightly flat in body. It looks like fresh mustard. It tastes sour, fragrant, mellow, light and refreshing. It uses biological antibacterial, is rich in lactic acid bacteria, dietary fiber and other nutrients, and does not contain preservatives or pigments. It is a green and natural health food. Eggs occupy a very important position in the traditional health foods of the motherland. Contains excellent nutrients such as protein, fat, lipoid, minerals and vitamins necessary for the human body, and its digestion and absorption rate is very high. This cuisine is made by cutting sauerkraut into fine pieces and frying with eggs. After being cooked, the egg color is golden yellow, and the pickled cabbage is yellow brown, tender and fragrant, and rich in nutrients.
Recipe Recommendations
- sauerkraut 200 grams
- vegetable oil 50 grams
- chives 5 grams
- refined salt 3 grams
- MSG 1 grams
- cooking wine 5 grams
- sesame oil 10 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs with pickled cabbage
1
Details of main ingredients:
2
Processing of raw materials: First cut off the old stems of the pickled cabbage, soak it in clear water and wash it, squeeze out the water, place it on a chopping board, and chop it into fine powder (the thinner the better).
3
Knock the eggs into a bowl, add refined salt, cooking wine, and chopped green onions, and beat evenly with bamboo chopsticks.
4
Wash the pan and place it on medium heat, add 30 grams of vegetable oil and heat until it is 40% hot, pour in the stirred egg liquid, stir fry with a shovel, stir fry until the egg liquid expands and solidifies, then add some vegetable oil to the edge of the pan, stir-fry until loose and serve.
5
Wash the pan and place it on medium heat, add 30 grams of vegetable oil and heat until it is 40% hot, pour in the stirred egg liquid, stir fry with a shovel, stir fry until the egg liquid expands and solidifies, then add some vegetable oil to the edge of the pan, stir-fry until loose and serve.
6
Pour 20 grams of refined oil into the original pan, put on high heat (turn the gas stove to the maximum, which is often used for rapid cooking methods), pour in the shredded cabbage, and stir fry until the water is dry.
7
Then, pour in the fried eggs, add MSG, stir fry evenly. Drizzle sesame oil over the pan, stir well, dish and serve.Scrambled eggs with pickled cabbage Make Tips
Key to production: 1. The pickled cabbage must be rinsed clean, squeezed dry, and cut into fine powder. 2. It is best to use grass eggs, which are better in color and nutrition than foreign eggs; after adding refined salt, be sure to beat the eggs evenly. 3. When frying eggs, the pan must be cleaned and heated. It is best to slide the pan with cold oil and pour it out, then heat it and add oil to prevent it from getting stuck to the bottom of the pan. The firepower should not be too strong, so add oil while frying, but use strong heat when frying the end of the pickled cabbage and stir quickly.