Recipe of Super Quick Homemade Chives with Eggs Using a Secret Ingredient - Logo collection for you

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We hope you got insight from reading it, now let's go back to chives with eggs using a secret ingredient recipe. To cook chives with eggs using a secret ingredient you only need 5 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to prepare Chives with Eggs Using a Secret Ingredient:

1. Use 1 bunch of Chinese chives.
2. Prepare 3 of Eggs.
3. Take 1 tsp of ★Dashi stock granules.
4. Provide 1 tsp of ★Soy sauce.
5. Take 1 dash of ★Pepper.

Steps to make Chives with Eggs Using a Secret Ingredient:

1. Beat an egg and salt lightly. In a pan with plenty of oil scramble until half-cooked (over high heat) and remove from heat..
2. Add the chives which have been cut into 4cm lengths, with the dashi and black pepper. Be careful not to overcook..
3. Return the egg to the pan with the chives, then add the soy sauce. If you prefer a yellow finish to the eggs, omit the soy sauce and substitute with the same amount of prepared dashi broth..

Basically, put all of the ingredients. Chive and egg dumplings or This is a Chinese style pan-fried chive pancake with chive and scrambled egg as filling, known as Jiu Cai In order to create beautiful golden brown shell, use a large amount of oil and keep slow fire during the pan-frying process and move the dumpling from time to time. Fragrant chives with fluffy scrambled eggs, and a dash Fragrant chives with fluffy scrambled eggs, and a dash of flavour come together to create the perfect Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This recipe for Chinese scrambled eggs is made with Chinese garlic chives. These go very nicely with egg, but you can use regular chives as well. Beat eggs (I use a pair of chopsticks), fish sauce and wine in a bowl until they are frothy.

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