Fried eggs with green onions is a home-cooked dish that uses green onions and eggs as the main ingredients, and salt, cooking oil, and MSG as auxiliary ingredients.
It has good curative effect on cardiovascular sclerosis, and can also enhance fibrinolysis and reduce blood lipids. It cannot be eaten with honey.
Production method editor
Method 1
Fried eggs with green onions
Fried eggs with green onions
Ingredients: half green onions Roots and two eggs.
Seasoning: a little salt, cooking oil, a little MSG.
Method:
1. Beat the eggs, add a little salt, cut the green onions into minced pieces and set aside.
2. Put three tablespoons of oil in the pot, turn to low heat, and pour the green onions into the pot. The heat must be low, otherwise the green onions will burn easily. Stir-fry over low heat for about 1 and a half minutes to bring out the aroma of the green onions. At this time, pour in the egg liquid and turn to medium-high heat. After one side is formed, turn over and turn off the heat, and use the remaining heat to fry the eggs.
Method 2
Ingredients: One green onion, two eggs, and a little shredded red pepper.
Seasoning: salt, oyster sauce, chicken essence.
Method:
1. Cut green onion and red pepper into shreds, add a little salt and beat into eggs;
2. Heat the pot, add oil, and pour Egg liquid, wait until the eggs are formed, scoop out and set aside;
3. Pour a little oil into the pot, add the green onions and stir-fry quickly over high heat until they change color slightly;
4. Pour in the scrambled eggs, Shred red pepper, add a little oyster sauce and fry for a few times, then remove from the pan.
Method 3
Ingredients: One green onion and three eggs.
Seasoning: salt, peanut oil, chicken essence.
Method:
1. Beat the eggs and add a little water. Finely chop green onions and set aside.
2. Pour the minced green onion into the egg liquid and slowly stir evenly
3. After the pot is hot, pour a little oil, pour in the egg liquid, turn to high heat and stir-fry evenly .
4. Add a little salt and chicken essence and stir-fry quickly.
5. When the eggs turn golden brown, take them out of the pan.
Method 4
Ingredients: two green onions, four eggs
Seasoning: salt, cooking oil, sesame oil.
Method: 1: Cut green onions diagonally into slices, beat eggs and mix well, add 1-2 drops of sesame oil, add a little salt and mix well.
2: After the pot is hot, pour a little oil, pour in the egg liquid, turn up the heat and stir-fry evenly.
3: When the eggs turn golden brown, take them out of the pan.
4: After the pot is hot, pour a little oil, add a little salt, add the green onion slices, stir-fry evenly over high heat.
5: After the onions change color, pour in the eggs, stir-fry, and serve.
Cooking Tips Editor
Tip 1
Scrambled eggs are the simplest dish. Most people don’t know how to beat eggs when making scrambled eggs. In fact, the longer you beat the eggs, the better. The more tender it is when fried. Beat it until the egg white and yolk cannot be distinguished and are like water, then it will be delicious. Add salt several times while beating, and taste from time to time how to suit your child's taste. After beating, add salt. Put an appropriate amount of oil in the pot and fry over medium heat. You can use a small spoon to add a little water. The right amount of oil should be added so that it will not be too dry and greasy. The amount of salt and oil depends on everyone's exploration over and over again. After the pot is hot, roll half a spoon of oil over the pot and spread the oil on the inner wall of the pot. When beating eggs, the key lies in the use of wrist strength and balance. Look, the chopsticks must be connected together, fast and not slow, and you must feel the colloid inside the egg to completely form a whole spiral! The chopsticks should be opened at an angle so that the egg liquid can be pulled into bunches. After the pan is oiled, quickly beat the three eggs into the bowl. Hold the chopsticks in your right hand and stir at an up and down speed. Beat for nearly 15 minutes. Oil over there. The pot has been boiled dry, and a shiny film is attached to the pot. At this time, the egg liquid has given off a special golden color and looks very viscous. Pour nearly half of the oil into the pot with your left hand and turn on high heat at the same time. Use chopsticks to directly beat the egg liquid from the bowl into the pot. The chopsticks rotate at a corresponding frequency, carrying the egg liquid through the warm oil, like a yellow dragon emerging from the water, rolling forward. At the same time, sprinkle a little chopped green onion and salt, and in a blink of an eye, the egg liquid is eaten up 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. When the egg liquid arrived on the plate, it formed a circle and gradually solidified into a shape under the influence of the residual temperature. For a moment, the aroma overflowed, and the golden and transparent scrambled eggs were steaming and trembling slightly.
Tip 2
When many people scramble eggs, they like to put the chopped green onions directly into the egg liquid and stir-fry them in the oil pan. The result is either the eggs are cooked but the onions are not cooked, or the onions are overcooked. The eggs were overcooked, had a bad color and taste. You can first stir-fry the chopped green onions in the oil pan, then pour the seasoned egg liquid into the pan, stir-fry a few times, and then it is ready to serve. The eggs scrambled in this way are delicious and smooth.
1. Beating the eggs is very important. When beating the eggs, you must be strong enough. Beat in one direction until the eggs are all white foam. At the same time, add some Shaoxing wine and mix well. The taste will be better. It's easy to beat if you use a whisk. If the eggs are not beaten well, the scrambled eggs will be hard, not soft, and appear to be small in quantity. You can also add a little water (a few drops) to make the eggs soft.
2. Add condiments to the egg liquid. Add a little salt according to your own taste. You can add more chopped green onion or chop it up a little. Then use chopsticks to stir evenly. Adding a small amount of white sugar can make egg products puffy and soft. This is because adding white sugar to eggs causes the temperature of the protein to solidify due to heating, which delays the heating time. In addition, sugar has water retention properties and can also Increases the softness of eggs and makes them more delicious.
3. When turning on the fire, heat the pot first. The temperature is appropriate when you put your hand on top and feel the heat. Then pour in the oil. Be sure to heat the pot first. Professional chefs pay attention to hot pot and cool oil, so that the oil can quickly heat up after entering the pot, reducing heating time and reducing the production of harmful substances. 4. When the oil is 70% hot, pour in the beaten egg liquid. When frying in the pot, add a little warm water and stir for a few times. Even if the fire is high and the time is longer, it will not become overcooked or shriveled. The put in egg liquid expands rapidly, but the center is still liquid. At this time, use a spatula to make a slit on the edge. After the egg liquid flows out, quickly use a spatula to make circles from the center to the surroundings. When the eggs become solid, they can be removed. The pot is loaded. Don't fry too much at one time, use more oil, and be quick, otherwise it will be easy to overcook or burn.
5. Not all dishes are suitable for adding MSG. For example, scrambled eggs should not be added with MSG. If MSG is added, it will not only fail to increase the flavor, but will also destroy the nutrients of the eggs. Eggs contain a large amount of glutamic acid and a certain amount of sodium chloride. When these two components are heated, they synthesize a new substance, sodium glutamate. This substance has pure umami flavor and nutritional value. The main component of MSG is sodium glutamate. If MSG is added when scrambled eggs, not only will it not increase the umami flavor, but it will also destroy the natural umami flavor of the eggs. At the same time, the sodium glutamate in the eggs will be rejected, so the scrambled eggs themselves have a delicious flavor and nutrients. No need to add MSG.