In spring, leeks are the first crop and the most tender and delicious time for leeks. Although there is still one crop after leeks are cut, the taste is a little different in summer. Therefore, this time is the most delicious time. Leeks at this time in spring also bloom with small white flowers. Taking their roots and flowers together, they are tender in tenderness and break off at a pinch, It’s like a little girl’s face. It’s tender.

Ingredients

A handful of leek flowers
2 eggs
Proper oil
Proper amount of salt

Directions

Step 1
Wash the leek flowers, cut them into sections, and prepare two eggs.

Step 2
Put the eggs into a deep bowl, add an appropriate amount of salt, stir with chopsticks until there are obvious bubbles when lifting the chopsticks. Adding salt early is to prevent rush.

Step 3
Put an appropriate amount of oil over medium low heat, pour egg liquid along the edge of the pot, shake the pot until the liquid in the pot solidifies slowly. After solidification, don't rush to break up and take it out. Until the egg liquid at the bottom of the pot turns slightly yellow, break up and take it out. In this way, the scrambled eggs will be more fragrant. You can smell the aroma of eggs during the process of frying eggs

Step 4
In the original pot, if there is no oil, add a small amount of oil, turn to high fire, put leek flowers, stir fry, season with salt, and fry until soft. I will pour a little water around the pot to make the temperature in the pot rise sharply and the leek flower taste more easily.

Step 5
Stir fry the scattered eggs and leek flowers together, try the taste, and you can get out of the pot.