Stir-fried scrambled eggs with pagoda tree flowers is a simple, fragrant, and nutritious dish loved for its delicate floral aroma and creamy texture. Here’s a detailed guide to making it at home.
Ingredients:
- Fresh pagoda tree flowers (about 200g), washed and soaked in salt water for 10 minutes to remove bitterness
- 3 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- Salt, a pinch of sugar, and a dash of sesame oil for seasoning
Steps:
1. Prepare the flowers: Drain the soaked flowers and pat dry. If using dried flowers, rehydrate them in warm water first.
2. Beat eggs: In a bowl, whisk eggs with a pinch of salt until frothy.
3. Stir-fry: Heat oil in a wok over medium heat. Add minced garlic and stir-fry until fragrant. Toss in the pagoda tree flowers and stir-fry for 1–2 minutes until slightly softened.
4. Scramble eggs: Pour the beaten eggs over the flowers. Let it set for 10 seconds, then gently scramble with a spatula until the eggs are just cooked but still tender.
5. Season: Add salt and a pinch of sugar to enhance flavor. Drizzle with sesame oil before turning off the heat.
Tips: For extra freshness, sprinkle chopped scallions on top. Serve hot with rice to enjoy the perfect blend of floral and savory notes. This dish is not only easy to prepare but also a delightful way to celebrate spring’s bounty.
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