What dishes to scramble with eggs, what to scramble with eggs

<> scrambled eggs. Preparation of scrambled eggs:

1.Crack the eggs into a bowl and add a pinch of salt;

2.Use chopsticks to break up vigorously in one direction, the movement of the chopsticks is a conical shape, so that the egg white and yolk are fully integrated;

3.Add two tablespoons of water to the egg mixture;

4.Chop the leeks and stir them in the egg mixture;

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

Three important tips for making scrambled eggs:

First of all, the eggs are scrambled tenderly! Water and oil are indispensable, the problem of oil is very easy to solve, as long as a little more is added appropriately, as for the water of an egg, a spoonful of a small spoon of soup, half a spoonful of the big one, so that the water content of the egg increases, and it will be more soft, and the amount will feel a little more;

Use cooking wine to remove the fishy smell of the eggs. Add it well when frying, so that the fishy smell of the eggs can evaporate along with the cooking wine.

After the grasp of the heat. At the beginning, the oil temperature is not high, the eggs can not become fluffy, too high will be burnt, so remember to heat the pan first, burn until almost the pot is going to smoke and then put the oil, when the oil temperature is about 7 into the hot, the standard is to take chopsticks dipped in some egg liquid into the oil pot, and see that the egg liquid can boil up is the right time.

Tips: 1. When beating eggs, the movement of chopsticks is a cone, below this cone is the bottom of the bowl, the top of the cone is directly above the bowl, about 6 cm away from the bottom of the bowl, so that the air can go in, so that the egg white and egg yolk are fully integrated;

2. Leeks are good to put in the egg liquid and stir when the oil temperature is about the same, because the leeks will come out of the water when they encounter salt, and the longer the water flows into the egg liquid, the taste of the leeks will be affected;

3. The shovel technique of scrambled eggs is different, and the finished product will be different, you can first qualitatively and then use a shovel to shovel into small pieces and stir-fry, or you can scratch it up at the beginning, and the shape made is different, but the taste is very tender;

4. Scrambled eggs do not need to put monosodium glutamate or chicken essence, because eggs contain monosodium glutamate, the main ingredient of monosodium glutamate.

Egg scrambled leeks are delicious, and the preparation is as follows:Tools Materials: pots, vegetable worm type knives, cutting boards, pots, spatulas, chopsticks, bowls, plates, eggs, leeks, shrimp skin, vegetable oil, cooking wine, soy sauce, sugar, minced ginger, salt, monosodium glutamate, water.

1. Mix eggs with cooking wine, soy sauce and sugar.

2. After the oil is hot, pour in the eggs and fry them, pay attention to the oil when it is heated to a particularly hot point, and add the egg liquid with a bang.

3. Set aside the scrambled eggs.

4. Wash the leeks in advance and cut them into sections, heat the oil, add the leeks and stir-fry a few times. When the size reaches 9 and is ripe, sprinkle in salt and a little oyster sauce, and then stir-fry evenly.

5. Add the egg cubes and stir-fry a few times to turn off the heat.

6. Serve on a plate.

Eggs scrambled tomatoes, cucumbers, peppers, loofahs, bitter gourds, etc. are all delicious.

1. Eggs and scrambled tomatoes: A home-cooked dish with the highest rate of broad-sailed plums in the restaurant, scrambled eggs with tomatoes, bright color, sweet and sour, and deeply loved by the public.

2. Cucumber scrambled eggs: cucumber is a common vegetable in our life, the more common it is in summer, cucumber and egg with just the right color, cucumber crisp and tender, egg fresh and fragrant, all seasons, very light taste, not greasy at all.

3. Scrambled eggs with chili peppers: You can choose the spicinessness of chili peppers according to your own taste, there is a kind of vegetable pepper that has a false name, it looks the same as chili pepper, but it is not spicy at all, and there is a line pepper, don't look small, but the spicy degree is very large, the spicy taste of chili pepper is mixed with the fragrance of Shenchi eggs, especially for rice.

4. Loofah scrambled eggs: loofah juice is known as "beauty water", now the sedan acacia is summer, and the loofah is a common seasonal vegetable, so we naturally don't miss this opportunity, when the egg is immersed in the juice of the loofah, the taste is sweet and delicious, and I want to take a bite when I taste it.

5. Bitter gourd scrambled eggs: If you want to not eat bitter in summer, then eat some bitterness first, this bitterness refers to bitter gourd, a vegetable with a bitter taste.