Spring is the season when Toona sinensis is on the market. What should I pay attention to when making scrambled eggs with Toona sinensis?

Ingredients: tender Toona sinensis buds, eggs, salt and white pepper.

Exercise:

1. First, we wash and drain the Toona sinensis buds, and then put the washed Toona sinensis buds in a pot and blanch them with hot water for one minute to make them discolor. Then remove the cold water for later use. This is a very important step and the most crucial step of the whole dish. It is the soul of Toona sinensis scrambled eggs.

2. Then cut the Toona sinensis into small pieces, and then beat the eggs into a bowl and stir. Mix chopped Toona sinensis and egg mixture and stir well, then add some salt and white pepper and stir well.

3. Heat the wok, drain the oil, pour the Toona sinensis egg liquid into 70% oil temperature, and then stir fry over medium heat until the egg liquid is golden on both sides. Be sure to use a medium fire, not a big fire. A big fire will easily fry the tender Toona sinensis buds, and the Toona sinensis buds will be almost cooked in one blanch, so use a medium fire to fry the eggs until both sides are golden.

Toona sinensis scrambled eggs are ready. The blanched Toona sinensis is not only more beautiful in color, but also better in taste and not too astringent. Toona sinensis scrambled eggs is the most delicious and nutritious dish. Therefore, Toona sinensis scrambled eggs should be blanched. You didn't do it right, just because you took a wrong step, it was delicious. So take the last chance in spring and eat it again.