How to make the ultimate scrambled eggs, hope professionals

Adding a few drops of vinegar while beating the eggs will make the eggs fluffy.

But if you want something more fragrant and delicious, add some rice wine or Shaoxing's rice wine;

If you want to make the color look better, fragrant and nutritious, add some shallots and carrot foam to the egg mixture of beaten eggs.

If you want to make the eggs crispier after you are very skillful, put more oil in the wok and stir-fry over high heat to medium. For example, if you see green smoke in the oil pan into the egg liquid (an appropriate amount of salt has been put in), shake it lightly, see that the eggs are fried and fat and slightly formed and changed to medium heat, and when there is basically no flowing egg liquid on the front, reverse the eggs, fry the other side, or break up the scrambled eggs, and get golden out of the pot.

The color is golden, red and green and attractive, and the aroma is tangy.

Ingredients: 3 eggs, salt, cooking wine, minced green onion, monosodium glutamate, sesame oil.

Method: 1. Put the wok on a hot fire and heat the oil.

2. At the same time, beat the eggs with salt and monosodium glutamate in a bowl, 7749 times.

3. Pour in the eggs and stir-fry, cook in cooking wine, add monosodium glutamate and sesame oil.

Crack the eggs in a bowl and ask for some lukewarm water.

This will make the eggs scrambled more tender. After stirring well, first heat the oil pan, then add the oil, and pour the beaten eggs down! Then add seasonings and green onions, so that the egg will curdle more completely, and ensure its taste!

First open the eggs, add a little milk, and the oil temperature should not be too high when stir-frying, and the heat should not be too large.

Use butter and sugar, and since you're eating it abroad, you should use Western food.

Cream, condensed milk and other dairy products can also achieve this effect.

Crack the eggs, add a little milk, add a little warm water and stir-fry.

Crack the eggs, add a little warm water and stir-fry.

It's also good to put some sugar when beating eggs.

1. Buy fresh eggs when buying eggs, so that the egg whites and yellows are good, so you should choose fresh eggs to buy.

2. Beat the eggs into a small porcelain bowl and use bamboo chopsticks to stir the eggs to fuse the egg whites and yellows together.

3. Use chopsticks to stir the egg yolk and egg white of the egg in the porcelain bowl.

4. Egg stirring should be skillful, and two bamboo chopsticks should be used to stir repeatedly to fully integrate the egg yolk and egg white.

5. After the yolk and egg white of the egg in the porcelain bowl are foamed, the egg is stirred.

6. Put the prepared soybean oil into the wok, turn on the induction cooker switch, and turn the heat to medium heat the soybean oil.

7. Heat the soybean oil in the wok and feel it hot with your hands [do not burn the oil to smoke.

8. Quickly pour the egg water stirred in a small porcelain bowl into the hot oil, and reduce the heat to medium-low heat.

9. Use bamboo chopsticks to stir-fry in the wok, do not stick the eggs to the bottom of the pan, and let the oil and eggs blend together.

10. Add a small spoon of refined salt and stir-fry, and the refined salt should be fully integrated with the egg.

11. Scrambled eggs and serve them on a porcelain plate. To scramble fresh eggs, stir the egg whites and yolks and stir the eggs over medium-low heat.

Scrambled eggs:

Scrambled eggs are the simplest dish, the average person will not beat scrambled eggs, in fact, the longer the eggs are beaten, the more tender the scrambled eggs are, to the extent that they can't distinguish between the egg green and the egg yolk, like water, it will be delicious, and the salt should be put several times while beating. From time to time taste how it can suit the child's taste. After beating, put an appropriate amount of oil in the pan and quarrel over medium heat.

You can add a little water with a small spoon.

The oil should be put in the right amount so that it is not too dry and greasy. The amount of salt and oil depends on everyone groping the pot over and over again, and after the pot is hot, a small half-hand spoon of oil is rolled over the pan and the oil is eaten thoroughly on the inner wall of the pot. When beating eggs, the key lies in the use of wrist strength and balance, look, chopsticks and chopsticks are connected, fast and slow, and the colloid inside the egg is completely formed into a whole spiral body by feeling!

The chopsticks should be opened at an angle so that the egg wash can be pulled into a bundle. After the pot is oiled, the three eggs are quickly beaten in the bowl, and the chopsticks in the right hand are stirred at an undulating speed, beating for nearly 15 minutes, the oil pot has been burned dry, and a layer of oily film is negative on the pot, and the egg liquid at this time has emitted a special golden color, which is very viscous. Pour nearly half of the pot of oil into the pot with your left hand and turn on the high heat at the same time.

Directly use chopsticks to beat the egg liquid from the bowl to the pot, and the chopsticks rotate at the corresponding frequency, carrying the egg liquid through the warm oil, like a yellow dragon out of water, tumbling forward. At the same time, sprinkle in a little green onion and salt, and in a blink of an eye, the churning egg wash is eaten and rolled together. Keep shaking your wrist and beat the eggs that have been soaked in oil for a while into the plate next to you.

The egg liquid is in the dish, and the dish is formed in a circle, and under the action of residual temperature, it gradually condenses into a shape. For a while, the aroma was overflowing, and the golden transparent scrambled eggs were steaming hot, still trembling slightly.

Add a little water, don't be too thin, a little bit is enough, so it's very tender, this is my experience of stir-frying, hehe

Scrambled eggs with tomatoes are very common, but how about scrambled eggs with carrots?

Ingredients: 2 carrots, 2 eggs.

Seasoning: a pinch of shallots, 2 tablespoons of oil, 1 teaspoon of sugar, salt.

Method: 1. Finely chop the shallots. Knock the eggs into a bowl, add chopped green onion and 1 teaspoon of sugar, and beat (add a little sugar to the egg mixture to make the eggs fluffier).

2. Peel and shred the carrots.

3. Pour an appropriate amount of oil into the pot, add the shredded carrots after the oil is hot, fry for three or four minutes until the shredded carrots become soft, and set aside.

4. Add 2 more tablespoons of oil to the pot, add the egg liquid after the oil is hot, and use chopsticks to spread until the egg is set (if there is more residual oil in step 3, you don't need to put additional oil, look at it).

5. Add the fried shredded carrots, add an appropriate amount of salt and stir-fry evenly (what you eat is the original sweetness of the carrots, so don't add pepper soy sauce and other condiments).

Dish features: After the dish is served, don't be busy washing the pot. The little bit of residual oil in the pot is scrambled eggs and shredded carrots, which is quite fragrant, and it is really first-class for frying steamed bread slices.

Beat the egg liquid into a bowl, stir well with chopsticks, add oil to the wok, put in the egg liquid, slightly solidify and fluffy, slide the fluffy egg to the side with chopsticks, wait for the eggs to solidify for a while, stir a few times with chopsticks, pour in cooking wine and chopped green onions.

Rookie right? Me too. To share my experience, you crack the eggs into a bowl and stir them with chopsticks.

Then, you heat up the wok, anyway, when you see that the pot is almost dry, you can get some peanut oil into it, or you can just put the oil in it, remember, pay attention to safety, and be sure to put it at the bottom of the pot. Then you can pour the eggs. Remember, also the bottom.

Just make the heat small, then stir on the pot with chopsticks, remembering to add salt. I guess it's all done in two minutes.

Scrambled eggs: Cut a little green onion first, then crack the eggs into a small bowl, add a little salt, monosodium glutamate, and add a little water after scrambling out.

I don't know if it's tender and it's very fragrant, I hope it can help you.

Beat the eggs in a bowl and mix well with a pinch of salt; Heat the pot, put in the oil, heat the oil eighty percent, pour in the eggs, fry over medium heat, and then eat.

It's very simple First break the eggs and chopped green onions in a bowl Put oil in the pot without too much, too much is too greasy and not delicious,

Three eggs A little cornstarch and a little water dissolve together, then mix the two well. Add a pinch of salt. \

Bring to a boil in a hot pan, then add a little cold oil, pour in the egg mixture and stir-fry over medium heat.

For 1 person: 3 tablespoons of oil, 3 eggs, an appropriate amount of chopped green onion (preferably shallots, depending on your usual preference), a pinch of salt, a pinch of chicken essence.

Beat the eggs into a relatively large bowl, then + salt + chicken essence + chopped green onion, stir (pick one with chopsticks halfway) to test the saltiness by yourself, not enough to put a little salt. Sit the spoon on the fire first, make sure there is no water in it, add oil, heat it to a slight smoke, pour the stirred egg mixture, and then shake the spoon before and after, the action should be fast, and then spread the bottom of the spoon, pull it away with chopsticks, and get out of the pot without liquid, so that the eggs are very tender and delicious, and the whole production process is prepared for 3-5 minutes, and the production takes about minutes.

I hope you're not hungry!!

Start by preparing some red peppers and chop them very finely.

Then beat the eggs into a bowl, stir well, put salt, spicy powder and other ingredients, then put the chili peppers in the pan and fry them, pour the eggs into the pan, and finally fry the eggs.

It's good to break the eggs and put oil to cook them.

1. Add shredded ginger to the egg to achieve the effect of removing the fish;

2. Drop two or three drops of white vinegar to the egg white, which can achieve a good effect of removing the fish;

3. When stirring the eggs, add a little boiled water to them, and the eggs that come out of this way taste good, not only smooth and tender, but also delicious a lot.

4. When scrambling eggs, you must put a little more oil, which can prevent the eggs from sticking to the pot, and you must heat the oil when frying, and then pour in the egg liquid, which can make the egg liquid quickly form.