Scrambled eggs with peach kernels and wild onions
By VicentaLakin
Recipe Recommendations
- wild onion appropriate amount
- eggs appropriate amount
- chopped walnuts appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- walnut oil appropriate amount
Steps for Scrambled eggs with peach kernels and wild onions
1
Wash the wild onions and drain the water.
2
If you like, you can cut it into pieces or small pieces, as long as it is not too long.
3
Beat eggs well. The amount must be at least enough to cover the onions in the bowl.
4
Add chicken essence, or MSG.
5
Add salt. If you put chicken essence, you can put less salt. If MSG is added, there can be a little more salt, because no seasoning will be added later and the salt will be put in one go. Of course, you cannot fry salted eggs with wild spring onions.: p
6
Pour the stirred egg mixture into the small sections of wild spring onions, mix well, and let stand for a while.
7
Put walnut oil in the pan. I want to match it with the chopped walnuts behind. You can choose other oils, including rapeseed oil, salad oil and other light oils, but lard is not recommended because it has a strong taste. The oil is slightly more than the usual amount of cooking.
8
After the oil is heated, pour in the egg liquid and don't rush to stir.
9
Stir fry some of the egg liquid with a spatula when it is formed, and make large pieces of small Yi you like. If you like it to be very broken or use it to roll a big cake to eat, you can use a spatula and mash it.
10
When it is slightly browned, sprinkle with chopped walnuts and take them out of the pan. You can leave those you don't like.
11
Eating such a dish is like chewing on the warm spring sun.
12
Hope you like it ~:)