50g leek, 25g ham, 2 eggs, 5g corn starch, 5 ml water14 teaspoons salt14 teaspoons.

working methods

1. Soak leek in clear water for 20 minutes, rinse and cut into 5 mm long segments. Cut the ham into 5 mm square dices.

2. Beat two eggs into a bowl, add salt, stir well with chopsticks, mix corn starch and water in the bowl to make water starch, pour it into the egg liquid and mix well, add chopped leeks and ham and mix well.

Put a little oil in the pot and heat it to 80% heat. Pour in leek eggs, turn the pan, spread out the egg liquid, and spread the leek and ham evenly with a spatula.

4. Continue to fry with low heat. When the egg liquid at the edge of the pot is solidified, but the egg liquid in the middle is still not solidified, lift the egg skin and roll it up to the middle.

5. After the egg skin is rolled into a tube, continue to fry with low fire until the egg skin is golden on both sides. Press it down with a spatula and it will be cooked.

6. After cooking, cut the omelet into small pieces with a sharp knife.

skill

1. Leek contains protein, fat, carbohydrates and other nutrients, and is also rich in vitamins and minerals such as calcium, iron and phosphorus. Leek contains more fiber, which can promote the peristalsis of the stomach and keep the stool unobstructed.

2. Overnight cooked leeks should not be eaten, because cooked leeks can easily convert nitrate in vegetables into nitrite, which is a strong carcinogen, so cooked leeks should not be eaten after being left for too long.

3. Don't put too much leek ham, it is not good to exceed the proportion of egg liquid. Don't boil the pan too hot before frying the eggs, so the egg liquid won't spread out. In addition, don't put too much oil, too much oil will fry the egg skin until it bubbles.

4. Adding water starch to the egg liquid not only makes the taste smoother and tender, but also makes the egg skin not easy to break.