Scrambled Eggs with Chinese Arrowhead and Beets (Eng/Esp)
English version
I’m always on the lookout for recipes that delight my taste buds. This time, I wanted to make a rather unique stir-fry because I added Chinese taro and beets, along with the usual seasonings. Let’s go through this step-by-step guide—it’s sure to be a great idea to try at home.
Ingredients:
- 2 eggs
- 1/2 Chinese taro
- 1/2 beet
- 1 onion
- 5 sweet peppers
- Salt to taste
- Oil
- 2 cups of water
Procedure:
I peeled the Chinese taro and the beets, cut them into small pieces, then filled a pot with enough water and brought them to a boil. I covered the pot to speed up the process. The water immediately turned purple, coloring the pieces of taro.
Meanwhile, I removed the seeds from the sweet peppers and diced them. I also peeled the onion and cut it into small pieces. I added a little oil to a skillet and sautéed the seasoning. I turned the heat down to low.
The vegetables were ready in about 20 minutes; I checked them with a fork, removed them from the heat, and drained the excess water using a colander. Then, I added the vegetables to the dressing and stirred them well.
Shortly after, I added the eggs and continued mixing. This scrambled egg dish would have a nice moisture content, given the characteristics of its ingredients, so it would be ideal to enjoy with bread or an arepa.
I enjoyed this experience because this dish makes for a hearty and satisfying breakfast. Here’s another recipe featuring beets, one of the healthiest and most nutritious vegetables nature has to offer.
Versión en Español
Sigo buscando recetas que alegren mi paladar, en esta ocasión quise realizar un revoltillo bastante peculiar porque agregué ocumo chino y remolacha, además de los respectivos aliños. Vamos a revisar este paso a paso, seguro será una gran idea para realizarla en casa.
Ingredientes:
- 2 huevos
- 1/2 ocumo chino
- 1/2 remolacha
- 1 cebolla
- 5 ajíes dulces
- Sal al gusto
- Aceite
- 2 tazas de agua
Procedimiento:
Quité las conchas del ocumo chino y de la remolacha, corté en trozos pequeños, luego monté una olla con suficiente agua y puse a sancochar. Coloqué una tapa para acelerar el proceso. De inmediato el agua se pintó de morado, coloreando los pedazos de ocumo.
Por otra parte, retiré las semillas de los ajíes dulces y los piqué en cuadritos. Del mismo modo, quité la concha de la cebolla y la dividí en pedazos pequeños. En un sartén añadí un poco de aceite y puse el aliño a sofreír. Ajusté a fuego lento.
En unos 20 minutos estuvo lista la verdura, lo comprobé con un tenedor, retiré del fuego y con un colador retiré el exceso de agua. Posteriormente, uní las verduras al aliño y revolví muy bien.
Poco después agregué los huevos y continúe mezclando, este revoltillo tendría una buena humedad, dadas las características de sus ingredientes, así que sería ideal para degustar con pan o arepa.
Me agradó esta experiencia porque esta preparación constituye un desayuno completo y contundente. Otra receta en la que involucro a la remolacha, una de las verduras más saludables y nutritivas que nos ofrece la naturaleza.
✓Photos from my personal gallery, edited with Fotocollage.
✓Text translated with DeepL.
💕❤️🔥💕❤️🔥💕❤️🔥💕
✓Fotos de mi galería personal, editadas con Fotocollage.
✓Texto traducido con DeepL.
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STOPHealthy food is what I love!
Thanks for the recipe! 🙏
It's a pleasure to share this with the community. Best regards.
We appreciate your work and your publication has been hand selected by the geography curation team on behalf of the Amazing Nature AN Community. Keep up the good work!
Thank you so much 🫂😊
Waoo yummy ❤️
Thank you very much 🫂