Ingredients?

80 grams of whitebait

3 eggs

2 green onions

2 salt grams

1 tsp cooking wine

How to make whitebait scrambled eggs?

Rinse the whitebait with clean water and drain; beat the eggs and mix in Add appropriate amount of salt and cooking wine, add chopped green onion and mix well;

Heat the oil pan, pour in the whitebait and stir-fry, add a little salt, until the fish turns white, then take it out;

Pot Pour the oil back into the pan, heat it to about 70%, pour in the egg liquid, push it with a spoon until the egg liquid is basically solidified, add the whitebait, stir well and remove from the pan.

Tips

How to fry tender yellow eggs? The cooking standard is that the egg liquid has just solidified and there is no trace of browning on the surface.

My experience is that when frying in a pan, add a little more oil; when the oil is almost warm, pour in the egg liquid and remove the pan from the fire source; push the spoon gently to let the egg liquid melt according to the oil temperature. Completely set.

The key is to control the oil temperature. If it is too low, it will not condense easily, and if it is too high, it will cause scorch marks. The way to judge is to dip a chopstick into the egg liquid and drop it into the oil pan. If it sinks to the bottom of the oil, it means the oil temperature is not enough. If it is high, you need to continue heating; if it condenses and changes color instantly, it means that the oil temperature is too high, turn off the heat and cool down for a while; use the right oil temperature, if there is a sound when the egg liquid is poured in, stir and condense, then use a spoon to push away the condensed part and let the middle The egg liquid flows to the bottom of the pot, and then pushes it away after coagulation... In this way, the scrambled eggs will not have a trace of browning, the color will be beautiful, and the taste will be very tender.