Main ingredient: 370 grams of lentils, 4 eggs

Applications: 10 grams of green onions

Seasoning: 40 grams of vegetable oil, salt 0.5 +2 grams, sugar 1 +2 grams, monosodium glutamate or 1 gram of chicken powder (optional), 20 grams of lukewarm water

Making process

1, 370 grams of tender lentils, choose the sides of the edge of the silk. Wash the selected lentils and cut them into julienne strips.

2, pour water into the pot, boil over high heat, mix in the right amount of salt and vegetable oil, so that you can make blanching green vegetables bright green color, is a very practical little trick. Maintain a high heat boiling state, down into the fine lentil threads, boiling again, continue to blanch for about 2 minutes until the lentil threads are ripe. Strain out and quickly rinse under a hose to cool and control the water.

3, 4 eggs, beat into a bowl, add 0.5 grams of salt, 1 gram of sugar, 20 grams of warm water (optional), whisk into a uniform and delicate egg mixture. In advance of the empty boiler, pour 40 grams of vegetable oil, oil temperature almost 70% hot, there is a slight smoke when the whisked egg mixture into the chopsticks quickly scattered, scrambled until the eggs light golden brown, add 10 grams of chopped green onion, out of the egg aroma.

4. Put the blanched lentil shreds into the next, pour in 20g of water, and stir-fry evenly over high heat. Season with salt 2 grams, 2 grams of sugar, monosodium glutamate or chicken powder 1 gram (optional), quickly stir fry evenly.

5, cease fire, the good lentil silk scrambled eggs into the shallow pelvis, while hot on the table to enjoy. Delicious home cooking, fresh and tender eggs, and seasonal ingredients with the perfect match.