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How to cook scrambled eggs with Sophora japonica?
The fragrance and sweetness of Sophora japonica can be preserved to the maximum extent by frying instead of cutting off water. The Sophora japonica made in this way is the taste of childhood in the depths of memory.

Materials?

Sophora japonica is like a small pot.

Five eggs

Proper amount of salt

Thirteen kinds of perfumes are suitable.

Appropriate amount of chicken essence

Proper amount of oil

What is the practice of scrambled eggs with Sophora japonica?

Prepare a pot of fresh Sophora japonica with the diameter as big as a plate and wash it. Be sure to wash it. Next to it is a plate that has just been eaten. If you are not full, have another plate.

Add a little oil to the pot and start frying Sophora japonica.

Target: 1. Abort, 2. Dehydration.

Precautions: put cold oil in a hot pan, fry on low heat, and continue to fry peanuts.

Add salt and thirteen incense in turn according to your own taste. Don't use too much salt, it will mask the fragrance of Sophora japonica. Adding salt will also accelerate the outflow of Sophora japonica

After the water evaporates, the volume becomes the size of two shovels.

Take out the Sophora japonica, beat the eggs, add some salt, and wash the wok. Be sure to clean it.

Steps similar to fried rice

Add the right amount of oil, which is twice as much as usual cooking. How about five eggs?

Add the eggs into the hot oil, turn to low heat, add Sophora japonica before the eggs solidify, smell the smell of the eggs solidified, and stir fry over high heat.

Turn off the heat after the eggs are formed.

Taste it, add salt to adjust the taste, and add a little chicken essence to make it perfect.

The sweet smell of Sophora japonica and the smell of eggs are perfectly integrated and happy.