Toona sinensis, a dish on the tree, is full of love. Every year around Grain Rain, during the picking season of Toona sinensis,
Toona sinensis, a dish on the tree, is full of love. Every year around Grain Rain, during the picking season of Toona sinensis, Toona sinensis buds are washed and dried in the sun, one layer of salt and one layer of Toona sinensis buds are pressed with heavy objects for a few days, and then they are packaged and frozen, which can be taken as you eat, although the fragrance is not fresh and strong.
However, when we can't eat fresh Toona sinensis buds in winter, it is still as fragrant and beautiful as before, and it is very popular with us northerners. Some can even eat until the next year's Toona sinensis bud picking season. During the Spring Festival, it will often appear on our table (there are fresh Toona sinensis buds on the market now, but the price is a bit expensive, but it is also a high-end dish on the Spring Festival table, which is worth recommending).
Parents like to use it to cover the batter and fry it into pieces. Crispy and delicious. It is called "Toona sinensis" locally. It is a delicious food full of childhood memories that accompanies us every Spring Festival, and we can't give it up for many years. Not to mention scrambled eggs with Toona sinensis buds, fresh or pickled Toona sinensis buds can be used to scramble eggs. That kind of beauty may only be known to those who have eaten it. How to fry such delicious food?
(1) Wash a handful of Toona sinensis buds (marinated Toona sinensis buds should be soaked for a while before washing, frying or frying without salt. Some fresh Toona sinensis buds like to be blanched in water, and some like to be salted, then washed and chopped, and add a proper amount of salt when frying.
Then chop up the buds and put them in a bowl. Beat in five eggs, stir well and beat fine. According to the situation, put salt, don't add other spices, because the Toona sinensis buds are already very tasty.
Boil the oil in the pot, the oil will wet the bottom of the pot and the oil will soon smoke. Pour in the egg mixture, shake the bottom of the pot, and let the egg mixture be heated quickly and evenly. If you want Toona sinensis omelet, keep shaking the bottom of the pot, and the egg liquid will solidify. Turn the pot over and fry the other side until golden brown. Buckle the omelet in the pot with a plate, and then turn the pot upside down to make the delicious Toona sinensis omelet. If you don't want a big cake, you can stir it into a block with a spoon before the egg liquid solidifies. Fried egg slices with Toona sinensis buds are also very good. They are really delicious. Try it quickly.
(2) There is another frying method: chop a handful of Toona sinensis buds for later use (if they are fresh Toona sinensis buds, you can dip them in salt before washing them, and then put salt in the egg liquid). Beat three or four eggs into a bowl, mix them carefully and put salt according to the situation. Heat the oil in the pan, stir-fry the Chinese toon buds for later use, then heat it to make the pan oil-stained, and pour in the egg liquid, which will soon bubble and expand around. Stir the egg liquid continuously with a spoon, so that the egg liquid in the middle quickly solidifies into a beautiful yellow block, then pour the Toona sinensis buds into blocks, stir them evenly, take out the pan and put them on a plate. It is really delicious.