Buckwheat scrambled eggs

Ingredients

• Buckwheat 1 catty
• Eggs 2-3
• Preserved vegetables (dried radish) Half root
• Salt Appropriate amount

Steps

1. Prepare ingredients.

2. In Chaoshan, southern Fujian, Taiwan, Meizhou and other regions, dried radish is called "preserved vegetables", and together with Chaozhou pickles and fish sauce, it is also known as the "Three Treasures of Chaoshan".

3. Remove old leaves from buckwheat, wash and cut into cubes. You need to pinch off about 1/4 of the green part, the white part below is the most delicious.

4. Buckwheat shrinks greatly after frying, so the amount can be larger.

5. Wash the preserved vegetables, take half of them and cut into small pieces. Preserved vegetables are salty, so you don’t need to add too much.

6. Beat two eggs.

7. Stir up and set aside.

8. Heat oil in a pan, add buckwheat and preserved vegetables, stir-fry.

9. Add half a spoonful of salt. Because the preserved vegetables are salty, you need to pay attention to the amount of salt.

10. After stir-frying, pour in the egg liquid evenly.

11. Don't stir it yet, let the egg liquid and vegetables cook in the pot.

12. Wait until the egg liquid is slightly solidified and then stir-fry evenly.

13. Load the plate.

14. The buckwheat is fresh and tender, with the fragrance of eggs and the salty and crispy preserved vegetables, and the taste is rich and layered.