Scrambled eggs with pagoda tree flowers is a simple yet delightful spring dish, loved for its fragrant aroma and fresh taste. Here’s a detailed guide to preparing it.
Ingredients: Fresh pagoda tree flowers (200g), eggs (3-4), garlic (2 cloves), salt (1 tsp), cooking oil (2 tbsp), and a pinch of sugar (optional).
Steps:
1. Prepare the flowers: Rinse the pagoda tree flowers thoroughly, remove stems and withered parts. Soak in salt water for 10 minutes to clean, then drain and chop into small pieces.
2. Beat the eggs: Crack eggs into a bowl, add a pinch of salt and sugar (for balance), and whisk until well blended.
3. Stir-fry: Heat oil in a wok over medium heat. Sauté minced garlic until fragrant, then add the chopped flowers. Stir-fry for 2-3 minutes until slightly soft.
4. Combine: Pour the beaten eggs over the flowers. Let the edges set, then gently scramble with a spatula until cooked to your desired consistency (avoid overcooking to keep eggs tender).
5. Season: Taste and adjust salt if needed. Serve hot, garnished with a sprinkle of sesame seeds for extra flavor.
Tips: Use fresh flowers for the best taste; young flowers are more tender and less bitter. Enjoy this quick, nutritious dish as a side or light meal!
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