How to scramble yellow and eggs, and how to make scrambled eggs with leeks delicious?

For example, if you scramble two eggs, you can add vegetables such as chopped green onions, leeks, cucumbers, and persimmons for seasoning. Here is an example of scrambled eggs with chopped green onions.

Open the two eggs and put them in a bowl, cut the 3 cm long green onion segment, then chop the green onion segment, not too broken, put it in the bowl, put in half a small seasoning spoon of salt, a little peppercorn surface evenly stirred, do not see the adhesion of the egg yolk and clear, in order to make the egg tender you can add a little water, (novice words do not need to add, but it is easy to fry badly).

Put the frying pan well, and the ignition is generally done on medium heat, and the fire is too big for novices to be busy. Pour in salad oil (the color is relatively clean, if you use pure soybean oil, there is some beany smell when you fry it, but the color is golden, and it is generally used to scramble eggs) The amount of oil is 1 5 of the small bowl of rice at home. Converted to milliliters, it is in 50-80 milliliters of oil.

I really don't know how to calculate, you can just compare it with a 500ml bottle of mineral water. The oil should be boiled, and the oil surface will start to smoke slightly, and if it is pure soybean oil, the foam on the oil surface will disappear. Add the mixture of chopped eggs and green onions.

Use chopsticks to gently stir the egg liquid in the pot, so that the eggs are heated and formed into pieces, the faster and more often the stirring, the more broken the eggs will be scrambled, see that the eggs do not stick to the pan, the block meets the size of your food, first turn off the fire (gas stove or natural gas stove, if you use an earth coal stove, bring the pot to the spare pot rack) so that you can use a shovel to put the scrambled eggs on the plate. (To sum up, scrambled egg oil must be discharged more than scrambled other things, so that the scrambled eggs are more tender and non-stick to the bottom of the pan.) Scrambled eggs are best stir-fried with other vegetables to cover up the fishy smell of the eggs themselves.

Scrambled eggs are best stirred in a container to season before putting them in the pot, and do not put the seasoning after the eggs are put in the pot).

Turn the pot, heat the pan with oil, put the yellow first, stir-fry until Microsoft, pour the beaten eggs into the pot, stir-fry twice at will, put seasoning (salt and so on, according to personal preference), stir-fry twice, OK, serve on the plate. (Eggs must not be fried for too long, they are not delicious when they are old).

First scramble the eggs until they are half-cooked, then put the eggs in a bowl, then fry the garlic in oil, and then put the scrambled eggs in when they are slightly soft, add salt, and put a little MSG when they are about to come out of the pot.

If you eat too much fish and meat, you will inevitably get tired. And sometimes a simple home-cooked stir-fry can always inadvertently arouse your taste buds, improving the taste while being simple but not nutritious. Today I will share with you a method of scrambled eggs with garlic, the eggs are smooth and tender, and the garlic is crispy and tender without water.

Ingredient List]:

Ingredients: garlic and four eggs.

Ingredients: line pepper, millet pepper, green and red pepper, green onion, ginger.

Seasoning: salt, chicken essence, sugar.

Step 1]: First of all, we prepare a handful of garlic, wash it and cut it into long sections of about 3 cm. Two line peppers are cut into rings, a few millet peppers are also cut into rings, and the green and red peppers are kept for color matching. Cut the green onion into chopped green onions and slice the ginger.

Prepare another four eggs, beat them into a bowl, stir and beat them into egg mixture, then add a little salt and chicken essence, mix well and set aside.

Step 2: After all the ingredients are ready, we start to scramble the eggs. When scrambling eggs, the oil temperature can be slightly higher, so that the eggs can be scrambled as soon as possible, and then the scrambled eggs will be more tender. When the oil is about 60% hot, pour the egg mixture into the pan.

The egg wash will set quickly when heated, and a few simple stir-fries are enough.

Step 3: Heat the oil in the pot again, and pour in the green and red peppers and other ingredients after the oil is hot. Turn on low heat and stir-fry quickly, and first stir-fry the aroma of the ingredients. After smelling the spicy smell, pour the garlic into the pot, turn to high heat and stir-fry for 30 seconds.

Step 4]: Add 1 gram of salt, 1 gram of chicken powder, and a little sugar to enhance the freshness, and quickly stir-fry to dissolve the seasoning. After the garlic has become flavorful, pour in the eggs and continue to stir-fry for 10 seconds, so that the aroma of the garlic and the eggs can better blend together. Finally, pour in a little oil to brighten the color, stir well, and then you can put it out of the pot and put it on the plate.

Technical Highlights:Garlic eggs are a very common dish, but many people do not have a good grasp of the heat and time, which is the key point that leads to the poor cooking of this dish, so Ah Fei summarized a few tips about this dish.

1. When scrambling eggs, the oil temperature can be a little higher, which can reduce the time of frying, and the scrambled eggs will be more tender;

2. The salt should be put after the garlic is broken, and the salt should be quickly removed from the pot to avoid a large amount of garlic and the taste is not crisp and tender.

3. The condiments do not need too much, so as not to affect the freshness of the garlic and the eggs themselves.

Prepare fresh leeks, cut them into small pieces, then beat in an egg and stir well, then add five-spice powder, salt chicken powder, pepper, etc. and stir well, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then pour in the stirred leek eggs. Then add the seasoning.

1. Ingredients preparation: 250 grams of leeks, 2 eggs, appropriate amount of salt, appropriate amount of chicken essence.

2. Add a little salt to the eggs, rinse the leeks and cut them into sections.

3. Heat oil in a pan and pour the beaten eggs into the flattening.

4. Break the hard-boiled eggs with a spatula and set aside.

5. Put oil in the oil pan and put the leeks into the pan and stir-fry.

6. Stir-fry until the leeks are soft, pour the scrambled eggs into the pot and stir-fry together.

7. Add a little salt and monosodium glutamate and you're ready to cook.

Scrambled eggs with chives is a home-cooked dish made from eggs and leeks in the southern region. This dish has the effects of intellect and brain supplementation, anti-cancer and anti-cancer, anemia and so on. Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Scrambled eggs with chives are a home-cooked dish. Stir-fry the eggs first, add garlic to the pot and stir-fry until fragrant, then quickly pour in the leeks and stir-fry, then add the eggs, and finally add the seasoning.

Cut the leek, then stir-fry it with the eggs, pour it into the pot together, don't turn it over immediately, put more oil, so that it will be particularly delicious and will be more lumpy.

Prepare the main ingredients, remove the old leaves from the garlic and wash them. Cut the garlic into 4 cm pieces, beat the eggs into a bowl and stir. Heat oil in a pan, pour in the egg mixture and stir-fry. <

1. Prepare the main ingredients, remove the old leaves from the garlic and clean them.

2. Cut the garlic into 4 cm pieces, beat the eggs into a bowl and stir together.

3. Heat oil in a pan, pour in the egg mixture and stir-fry.

4. Fry the egg mixture until it is not completely solidified, and when there is still a small amount of liquid, push it aside, add the garlic and stir-fry for about 1 minute. Add light soy sauce and salt and stir well to turn off the heat.

The method is not right, here's how to scramble egg butter.

Step 1: Add cold water to the pot and cook for 20 minutes, be sure to cook, the egg yolk can not be soft.

Step 2: Take out the egg yolk and crush it, put it in a large soup spoon, the more crushed the better.

Step 3: Heat it on the Sakura gas stove, use a small fire hood, stir it constantly, and the egg yolk will slowly become sticky.

Step 4: Continue to heat and stir until blackened and viscous and liquid appears.

Step 5: Allow to cool slightly and filter.

Step 6: Finally, the resulting egg butter needs to be put in the refrigerator.

Beat the eggs, and then put them in the oil pan to fry them, the specific method is as follows, first prepare the ingredients: garlic slices: 8 grams, mushrooms: 6, eggs: 3, cooking oil: 5 ml.

1. Wash and slice the garlic, wash and cut 6 shiitake mushrooms into pieces for later use.

2. Beat 3 eggs.

3. Bring the pot to a boil, pour in an appropriate amount of water and bring to a boil, then pour in the mushrooms, blanch for 30 seconds, and then take them out and drain the water.

4. Put cooking oil in another pot, then pour in the egg mixture, fry and set aside.

5. Pour cooking oil into the pot, add garlic slices, heat until fragrant, then add light soy sauce, eggs and shiitake mushrooms and stir-fry evenly.

Scrambled eggs with chives is a home-cooked dish made from eggs and leeks in the southern region.

Eggs eat salt than leeks, so the salt should be separated, if you put salt together, the eggs will be very salty and the leeks are very light, add a small amount of salt to fry the fried leeks will fry their own vegetable juice, the taste will be more delicious and more flavorful. Here's how to make it.

Ingredients for scrambled eggs with leeks:

150 grams of eggs, 150 grams of leeks, 50 grams of peanut oil, 3 grams of salt, 5 grams of sugar.

Preparation of scrambled eggs with leeks:

1. Beat the eggs into a bowl and beat them with a little salt.

2. Wash the chives and cut them into long sections.

3. Heat oil in a pan, scramble the beaten eggs and set aside.

4. After the peanut oil is heated, pour in the leek and fry twice, and add the egg.

5. Add salt and sugar to taste while stir-frying, and stir-fry on a plate.

Edible value:

1. Leeks are rich in protein, sugar, minerals calcium, iron and phosphorus, provitamin A, vitamin B2, vitamin C and niacin, as well as glycosides and bitters. It has the effect of dispelling cold and dissipating stasis, enhancing physical strength, and can increase appetite. However, people with yin deficiency, internal heat and eye diseases should avoid eating.

2. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage. Rich in DHA, lecithin and vitelline, it is beneficial to the nervous system and physical development, can strengthen the brain and intelligence, improve memory, and promote liver cell regeneration.

Ingredients: a handful of leeks, two eggs, edible oil, salt;

Production process: 1. Pick and wash the leek. Leeks are not like leeks, generally leeks are clean, remove the roots, and simply clean them;

2. Cut the washed leeks into suitable small pieces;

3. Knock two eggs in a bowl;

4. Add a little salt to the eggs and beat them; You can also add some water, so that the scrambled eggs will be more tender;

5. Heat the wok on the heat, put a little cooking oil, and pour the egg liquid into it when it is 60% hot;

6. Scrambled into egg pieces; Put it in a bowl and set aside;

7. Put a little cooking oil in the pot, put the chives in and stir-fry. Don't look at the amount of leeks is quite large, in fact, it shrinks as soon as it is fried, and there is not much;

8. After stir-frying for a while, you can pour the egg pieces into the pot;

9. Continue to stir-fry, after the leek shrinks, you can add some salt to taste, turn off the heat and put it on a plate;

Leeks or leeks are easy to get out of the pot when they encounter salt, so putting salt before leaving the pot can reduce the time it takes to get the water out of the pot.