A delicious dish from Yunnan - Spicy Vegetable Fried Eggs

2024-09-10 02:59:35 239

Stinky cabbage, scientific name Feathered Golden Acacia, is the most distinctive wild vegetable in Xishuangbanna, Pu'er and other places in Yunnan, and is also loved by many ethnic groups in neighboring Laos, Myanmar and Thailand. Stinky cabbage has thorns all over its body and is a woody vine. The edible parts are the tender shoots, leaves, and buds of the plant. A special odor can be smelled when the edible part is collected, but like Stinky tofu, it smells smelly and tastes delicious. In fact, the scent emitted by stinky vegetables is called "fragrant" in botany, with the addition of the word "unique" at the beginning. Fried eggs with stinky vegetables are even more delightful, stunning, and delicious than fried eggs with fragrant Chinese toon, and the wonderful taste is indescribable in words.

Details of ingredients

Stinky vegetableA small handful
Eggs3 pieces

Technique

difficultySimple
workmanshipfry
tasteother
timeTen minutes

Steps to make A delicious dish from Yunnan - Spicy Vegetable Fried Eggs

1. Ingredients: A small handful of stinky vegetables, 3 eggs
2.1 Remove the old stems and leaves of stinky vegetables.
3.2. Clean the picked stinky vegetables in water.
4.3 Cut the washed stinky vegetables into small pieces.
5.4. Beat the eggs in a bowl and stir well.
6.5. Put the sliced stinky vegetables into the egg mixture, add an appropriate amount of salt and stir evenly.
7.6. Heat the oil pan over high heat and pour in the egg mixture over low heat. Once one side is cooked, turn it over and fry the other side.