What to do if scrambled eggs with persimmon taste greasy?

You can add some sugar or soy sauce.

Scrambled eggs with persimmon taste greasy, you can put a little less cooking oil and a little MSG.

Persimmon scrambled eggs must be fried with less oil, the eggs are scrambled, and then poured into the persimmons to fry and add salt, sugar, and starch to stir and fry out of the pot, so that the persimmon scrambled eggs are not greasy, and they are particularly delicious.

Scrambled eggs by yourself taste greasy, because you put too much oil, put less oil when frying, first scramble the eggs and put them out for later use, and then fry persimmons, add salt and five-spice powder, stir-fry in the eggs, stir-fry a few times, and put them out.

The reason why you feel very greasy when you scramble eggs with persimmons is that you put too much oil, and you can put some garlic in this and a bag of mustard in it, so that it doesn't taste so greasy.

The best words are to put less oil and fry it, if you really can't help it, drink a little lemonade, this can remove the greasy, the taste is better, since you like to eat persimmon scrambled eggs!

Scrambled eggs with persimmons, they taste greasy, in fact, scrambled eggs with tomatoes don't taste greasy, scramble the eggs first, and then peel the tomatoes and stew them together is very delicious, you don't put too much oil on it.

Scrambled eggs with tomatoes taste greasy, probably because there is too much oil. You can add a little sugar and vinegar to taste.

Scrambled eggs with persimmon taste greasy, you can add water to make persimmon egg soup.

I think that if you are tired of eating fried tomatoes with eggs, you should change the dish, such as spinach soup, potato stewed beans or cucumber shreds, so that you can eat them in the summer.

The scrambled eggs with persimmons taste greasy, you eat the tomatoes, scrambled eggs, put sugar, add salt, so that you can fry a little oil.

Eggs can not be fried persimmons, are fried tomatoes, the method is as follows:

Ingredients: 2 tomatoes, 2 eggs, 1 teaspoon salt, 2 tablespoons sugar, appropriate amount of cooking oil.

Steps: 1. Clean the tomatoes and eggs.

2. Remove the stems of the tomatoes and cut them into pieces.

3. Beat the eggs with a little salt.

4. Put oil in the pan, and pour in the egg liquid after the oil is hot.

5. While scrambling eggs, use a spatula to mash the eggs into pieces, and put them out for later use.

6. Put a small amount of oil in the pan, pour in the tomatoes and stir-fry the hot oil.

7. When the tomatoes are soft and start to juice, change to low heat, add sugar and salt, and slowly mash them with a spatula while boiling out the soup.

8. Put in the scrambled eggs in advance, mix evenly and turn off the heat. (Salt is left in the egg when it is beaten) <>

9. Finished products. <>

Ingredients. Ingredients.

Persimmon. 250g

Egg. 150g excipients. Oil.

30 ml salt. 10 g sugar.

10 g cooking wine.

5ml thirteen spices. 3g shallots.

30g steps.

1.Beat the eggs into a bowl and add a small amount of cooking wine, thirteen spices, and salt from the Zen shed.

2.Beat the eggs so that the seasoning is well stirred.

3.Cut the persimmon into cubes and chop the green onion.

4.Heat the oil and pour in the eggs.

5.The eggs are slightly set and slippery, and the eggs are set aside.

6.Put a small amount of oil in the pot, pour in the persimmons, and simmer for 1 minute.

7.Persimmon stuffy until soft, add water, the amount of water is not over, persimmon should be boiled over high heat, add sugar, cover with lid, change to low heat, simmer for 2 minutes.

8.Pour in the scrambled eggs, add salt and stir-fry evenly.

9.Add the green onion before cooking, and you're done.

Tips: 1.There is a lot of soup in the dish, which is suitable for bibimbap.

2.When beating the eggs, add cooking wine to remove the fishy smell in the eggs.

3.When scrambling eggs, the oil temperature should be high, and the eggs should be set quickly and tender.

4.The persimmons are stewed, and the persimmon juice is sour and delicious.