After spring, chives are no longer delicious. After buying them twice, no one in the family likes to eat them. This time, I’ll switch to leek moss and make everyone stir-fried eggs with leek moss. Although it is still a type of leek, the leek moss in summer is extremely fresh and tender, and the taste is not like that of leeks.
Stir-fried eggs with leek moss
- 1 induction cooker
- 1 wok
- 1 frying spoon
- 1 leek moss
- 3 egg
- 1 scoop Salt
- 1 scoop chicken essence
- Appropriate amount cooking oil
- Appropriate amount Dried Chili Segments
- 2 petals garlic
- Prepare 1 handful of leek moss, 3 eggs, 2 cloves of garlic, and an appropriate amount of dried chili.
- Wash the leek moss and cut it into sections for later use.
- Beat the eggs in a bowl and add some salt.
- Make it into egg liquid.
- Put an appropriate amount of oil in the pan, when the oil is hot, put in the egg liquid and scramble into egg cubes, set aside for later use.
- Saute the dried chili and shredded garlic with the remaining oil in the pan.
- Add leek moss and stir-fry evenly, add a small amount of water and Totole fresh chicken juice, and stir-fry until the leek moss is broken.
- Pour in the previously scrambled egg cubes and stir fry evenly, add an appropriate amount of salt, and take out of the pan.
- Take it out of the pot and put it on a plate.