Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
alias of leek: aphrodisiac herb
Eggs: There is a folk saying about what to eat and make up for what to eat
Shrimp skin contains a lot of protein and calcium
So, what are the effects and benefits of this dish? Suitable for the crowd... You know!
This dish tastes delicious
Scrambled eggs with leek and shrimp skin
By HudsonFrami
Recipe Recommendations
- leek appropriate amount
- shrimp skin appropriate amount
- eggs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
Steps for Scrambled eggs with leek and shrimp skin
1
Wash the leeks.
2
Wash the shrimp skins and beat the eggs.
3
Add oil to the pan, first copy the shrimp skins, and then serve out.
4
Then add oil to the pan and copy the eggs, and serve them out.
5
After serving it.
6
Add oil to the pan, stir-fry the leeks, cook them to 5 ripe, add the cooked eggs and shrimp skins, and stir fry. The leeks should not be cooked too hard, just about 8 or 9 ripe.Scrambled eggs with leek and shrimp skin Make Tips
When selecting leeks, pinch them with your hand to see if the leeks are tender