Liang leaves fried eggs

Egg-fried liang leaves are a Southern folk menu known for its simplicity but mellow. It has an oily taste from liang leaves and the softness of eggs. How to make it is not difficult.

Start by choosing a soft liang leaf, wash the water thoroughly, rest for the water, then hammer the chicken egg into the bowl, prepare it, set the pan with a little vegetable oil, turn on the middle light. When the oil starts to heat, chop the garlic until fragrant. Then pour the egg in, wait for the egg to set a little, then add the liang leaf to the sauté. Soak quickly, give the liang leaf a little bit, season the nation as you like, gradually invert, and stir until the liang leaf and the egg are cooked all over.

This menu will be soft eggs, coated with Liang leaves, with the unique aroma of Liang leaves. Salty, it's mellow. Eat with beautiful, hot rice, even more delicious. It's a simple meal, but full of the benefits of folk vegetables.

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