Scrambled egg steps, ordinary scrambled eggs preparation steps

Scrambled eggs --- onions ---

Ingredients: 4 eggs, 1 purple onion, 2 green peppers, cooking wine, light soy sauce, salt, and appropriate amount of cooking oil.

4 eggs and an onion.

Method: 1. Remove the stem and skin of the onion, wash it, and cut it into suitable onion pieces; Remove the head and tail of the green pepper, remove the seeds, wash and cut into hob pieces.

Cut the onion into cubes.

2. Crack four eggs into a bowl, add an appropriate amount of salt to taste, add a little cooking wine to remove the smell, and quickly stir in one direction. The appropriate amount of salt is added here to make the eggs more evenly flavored, because when the eggs are scrambled into pieces, adding salt to the flavor can easily cause the phenomenon of uneven salt taste; Cooking wine is added to remove the fishy smell in the egg, the egg has a certain fishy smell, if some people think that this fishy smell does not matter, you can also not add, and if you don't like cooking wine, you can change to white vinegar to remove the fishy, the same effect is good.

Stir in the egg mixture.

3. Add an appropriate amount of cooking oil to the pot, add the stirred egg liquid, fry on low heat until it is about to set, turn off the heat when it is about to set, stir the egg cake into egg pieces of appropriate size with a spatula, and put it on a plate for later use. This step should be noted: the fire can not be turned on, otherwise the egg liquid will suddenly encounter high temperature, bubbles will burst, and do not wait for the egg to be completely set before stirring the crisp, that will make the egg old, as long as the egg begins to set when the fire is turned off, use the residual temperature in the pot to make the egg completely set.

Fry the eggs until set.

4. Add an appropriate amount of cooking oil from the pot, turn on high heat, when the oil temperature is 6 hot, put in the chopped onion pieces and stir-fry quickly, fry until the onion exudes a rich onion fragrance and begins to soften, add the cut green pepper pieces, continue to stir-fry quickly over high heat, fry until the green pepper changes color, add an appropriate amount of salt and light soy sauce to taste, and stir-fry for 30 seconds.

Mix the eggs, onion and green pepper in the pan and stir-fry together.

5. When the time is up, finally add the scrambled egg pieces to the pot, turn on medium-low heat and continue to stir-fry quickly with the onion and green pepper for 20 seconds, until the eggs and the onion and green pepper in the pot are completely blended with flavor, and then put them on the plate.

Scrambled eggs for souls, deceptively simple, but delicious!

Scrambled eggs I like to do this.

Preparation of scrambled eggs:1. Prepare the ingredients, 300 grams of crab mushrooms, 2 eggs, 1 carrot for 2 people, 1 green onion, 1 spoon of bean paste.

2. Shred the carrots.

3. Finely chop the green onion.

4. Cut the crab mushroom in half.

5. Beat the eggs.

6. Boil water in a pot and boil crab mushrooms and shredded carrots.

7. Remove and drain.

8. Pour oil into the pan and stir-fry the eggs with some sweet noodle sauce until fragrant.

9. Add crab mushrooms and carrots and stir-fry to taste.

10. Sprinkle chopped green onions on a plate.

Scrambled eggs with tomatoes.

Tomatoes and scrambled eggs Ingredients:

3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amount of salt, monosodium glutamate, 1 tablespoon of sugar Method: 1. Wash the tomatoes and scald them with boiling water, peel and remove the stems, slice them and set aside.

2. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside.

3. Heat 3 tablespoons of oil in a wok, fry the eggs in the pan and set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and fry for a while, pour in the eggs and stir-fry a few times.

Tips: 1) When stir-frying this dish, it should be cooked quickly.

2) Adding water starch to eggs can make eggs taste smoother.

3) Tomato scrambled eggs do not need to put chicken essence or monosodium glutamate, because tomato scrambled eggs are eaten with a "fresh" word, and when tomatoes scrambled eggs, there is a precipitation of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish.

HeartRecipe.com.

Scrambled eggs with cucumbers.

Ingredients: cucumber, egg, salt, peanut oil.

Method: 1. Wash and slice the cucumbers, beat two eggs with a little salt and set aside.

2. Put an appropriate amount of peanut oil in the pot, and stir-fry the garlic cloves after the oil is hot.

3. Put the beaten egg liquid, quickly slide away, put cucumber slices, stir-fry over medium heat until broken, add salt to taste before leaving the pot, stir-fry evenly and then put it on a plate to eat.

Ingredients: 3 eggs, 150 grams of shepherd's cabbage. Accessories: 2 shallots, appropriate amount of salt for Hengyanliang, and a little cooking wine.

Steps: 1. Remove the old roots and wash the shepherd's cabbage.

2. Blanch the cleaned shepherd's cabbage, and let the blanched shepherd's cabbage cool for later use.

3. Squeeze out the water and mince the cool shepherd's cabbage, and mince the chives.

4. Beat the eggs into a bowl.

5. Put the chopped shepherd's cabbage and chives into the egg mixture, add a little Xiangnian cooking wine to remove the smell and a little salt.

6. Whip thoroughly.

7. Heat oil in a pan and pour in the egg mixture.

8. Stir-fry until the egg liquid is set to a wide shape, then turn off the heat and serve.

Put the eggs in a bowl, then break them, put oil in the pan, pour the eggs in, and stir-fry them after they are formed.

Scrambled eggs with tomatoes.

Main ingredients: tomatoes, eggs.

Steps: Prepare 3 tomatoes, draw a cross knife at the bottom, take a deeper bowl, put the tomatoes in, pour hot water, the amount of water is best not more than all the tomatoes, the soup for 2 minutes, the skin of the tomatoes after scalding is very soft, easy to peel, and now they are clamped out one by one. To make this dish, it is best to peel the tomatoes, so that the taste is better and the flavor of the tomatoes is stronger.

Cut the peeled tomatoes in half, remove the hard core in the middle, this part has a bad taste, and then cut it into hob pieces. Try to cut the large pieces, the tomato scrambled eggs can not only eat the soup of the tomatoes, but also bite the taste of the tomato pulp, so that the tomato scrambled eggs are successful, cut and put on a plate for later use.

Prepare 4 eggs into a bowl, add a little salt to the base, and a little white vinegar to remove the egg smell. Take the green part of the green onion and cut it into chopped green onions, put it together with the eggs you just prepared, stir well with chopsticks, so that the green onions and eggs can be evenly mixed together, and you can prepare to start the pot after stirring.

Scrambled eggs, pour a little more cooking oil into the pan than usual, turn the pan to let the oil fill the entire pot wall, heat over high heat, and pour in the egg and green onion liquid when the oil temperature rises, so that the scrambled eggs will not stick to the pan. After pouring the eggs in, stir them over medium-low heat for 30 seconds. Set the bottom and gently flip the edges with a spatula to allow all the egg mixture to solidify.

The eggs are fried with green onions, the taste will be particularly fragrant, the egg liquid is basically all solidified, turn it with a shovel, fry the other side to a slight yellow, and then use a shovel to cut into evenly sized egg pieces, not too small, and the taste will be better and more enjoyable after eating. Stir-fry until both sides are slightly yellow and dry, and now you can put it on a plate for later use.

Heat the oil again, pour the tomato pieces in, turn on medium-low heat, stir-fry the tomatoes to get the juice, you can also add an appropriate amount of salt in advance, so that the speed of sand and juice will be faster, stir-fry for two 2 3 minutes, the tomato pieces become soft and juice, add an appropriate amount of sugar to taste, a little chicken essence, and a little light soy sauce, stir-fry a few times, and dissolve the seasoning.

Then pour the eggs into it together, stir-fry for a minute on high heat, so that the eggs can fully absorb the soup, and then pour in a little water starch to thicken, stir-fry and stir-fry to make the soup loose and thick, so that it can be wrapped in tomatoes and eggs, it will not be watery, and finally sprinkle with shallots to get out of the pot and put it on the plate.

A very simple and delicious home-style scrambled egg with tomatoes is ready, and it is really full of color, flavor and flavor.

Tomato scrambled eggs, you need to prepare a few eggs, some tomatoes, shallots, white pepper, sugar, monosodium glutamate, salt, first clean the tomatoes, cut the cross knife at the top, and then pour it down from the top with some boiling water, then remove the skin and cut it into slices, beat all the eggs into the bowl, add some monosodium glutamate, salt, white pepper and stir well, clean the shallots and chop them well, heat the pot with oil, put the eggs in, slide quickly, and then put them out for later use, add an appropriate amount of oil to the pot, Cook until 7 is hot, put the tomatoes in and stir-fry quickly, add some sugar to taste, then pour the eggs in, add monosodium glutamate salt after stir-frying evenly, and sprinkle some chopped green onions before coming out of the pot.

Leeks scrambled eggs, you need to prepare some eggs, leeks, green onions, white pepper, salt, leeks are cleaned and cut into segments, after the eggs are beaten, add oil to the pot and heat it, put the green onion and eggs in it and stir-fry, don't fry it for too long, put it out after frying, and then fry the leeks well, pour the eggs into it after stir-frying evenly, stir-fry again and add some salt and white pepper, and you can get out of the pot after stir-frying evenly.

Scrambled eggs with fungus, you need to prepare two fresh eggs, water fungus, chicken essence, salt, edible oil, minced garlic, chopped green onions, fungus first soaked and cleaned, cut off the hard parts, and then tear into small flowers, scald with boiling water, beat the eggs into a bowl and stir evenly, add oil and heat in the pot, put the eggs in, fry them well, and then add some oil, add minced garlic when they are hot to 6 and stir-fry, and then add an appropriate amount of fungus and stir-fry until it becomes a bright feeling, you can pour the eggs in, Continue to stir-fry a few times, sprinkle some chicken essence, salt, chopped green onion and stir-fry evenly to eat.

Here's how to scramble eggs:Tools Residual material: eggs, salt.

1. Crack the eggs into a bowl and add a little salt.

2. Use chopsticks to break up in one direction, the movement of the chopsticks is conical, so that the air can be rented to let in, so that the egg white and egg yolk are fully integrated.

3. Add 1:2 water to the egg mixture.

4. Heat the pan with cold oil, pour in the egg liquid when the oil temperature is 7 hot, scratch the egg liquid and stir-fry or let the egg liquid be slightly qualitative before stir-frying.

5. Add a few drops of cooking wine and stir-fry a few times to get out of the pot.