Ingredients: 3 earth eggs, 65438+ 0 small handful of leek.

Seasoning: salad oil, salt, cooking wine and 2 tablespoons water.

The practice of scrambled eggs

1. Add some salt after the eggs are beaten into the bowl;

2. Break up with chopsticks in one direction. The movement of chopsticks is a cone. Below this cone is the bottom of the bowl. The top of the cone is directly above the bowl, about 6 cm from the bottom of the bowl. This will allow air to enter and allow the egg white and yolk to fully blend.

3. Add two spoonfuls of water to the egg liquid;

4. Chop the leek and add it into the egg mixture to stir;

5. Cool the oil in a hot pan. When the oil temperature is 70% hot, pour in the egg liquid, stir-fry the egg liquid or stir-fry the egg liquid slightly;

6. Add a few drops of cooking wine and stir fry for a few times.

Cooking tips

1. When breaking eggs, the movement of chopsticks is a cone. Below this cone is the bottom of the bowl, and the top of the cone is directly above the bowl, about 6 cm away from the bottom of the bowl. This allows air to come in and the egg white and yolk to fully blend;

2. It is best to put leek into the egg liquid when the oil temperature is almost the same, because leek will produce water when it meets salt. The longer the water flows into the egg liquid, the taste of leek will be affected;

3. The shovel method of scrambled eggs is different, and the finished products will be different. It can be characterized first and then shoveled into small pieces for frying, or spread from scratch to make different shapes, but the taste is very tender;

4. Scrambled eggs don't need to put monosodium glutamate or chicken essence, because there is sodium glutamate, the main component of monosodium glutamate in eggs.