Ingredients: 2 face lifts, 3 eggs, green pepper 1 piece, shredded ginger, chopped green onion, a little balsamic vinegar, soy sauce 1 spoon, proper amount of salt and proper amount of edible oil.
Practice steps:
1. Remove old leaves and roots from leeks, wash them and cut them into chopped green onion; Wash ginger and cut into shredded ginger;
2. Prepare a small bowl, beat in three eggs and beat them into egg liquid with chopsticks;
3. Wash the face and lift the face, tear it into pieces by hand and cut it with a knife;
4. Wash the green pepper, remove the pedicle and cut into filaments;
5. Add the right amount of cooking oil to the wok. After the oil is hot, slowly pour in the egg liquid;
6. Stir-fry the eggs a little older, shovel them into slightly larger pieces and put them on the plate for later use;
7. Add a little oil to the pot, add shredded ginger and chopped green onion and stir-fry;
8. Add green pepper and shred, stir-fry until it is broken;
9. Add the cream and stir fry until the color becomes slightly transparent;
10, add a little balsamic vinegar to improve the taste, and prevent Pitila from sticking;
1 1. Add a proper amount of salt. If it is not enough, you can add more, but don't put too much at a time. This dish is not suitable for salty taste;
12, add a spoonful of soy sauce, stir fry quickly and evenly, and serve.
Scrambled eggs without skin are easy to make and delicious. It is an appetizing home-cooked dish that people often eat on the table in summer. Moreover, the taste of thin face and eggs is the same, smooth and refreshing. This dish is also suitable for 80-year-old people and children who start eating at the table.
Although it is zero difficulty to cook scrambled eggs, it is also used by many novices for introductory cooking. However, even simple food requires certain skills and methods to make authentic delicious food. For example, today's home cooking scrambled eggs, scrambled eggs first or fried thin face? Do you need to blanch before frying your face? These are the tips and tricks that need to be mastered when cooking. Specifically, we should pay attention to the following three aspects:
First of all, you don't need to iron the skin first like a cold dish, otherwise it will easily rot or stick to the pot when frying. Just rinse it with running water, tear it into pieces and fry it directly in the pan.
Secondly, because the thin face tastes tender and smooth, the fried eggs here don't need to be as soft and tender as the scrambled eggs with tomatoes, and the delicious ones must form a taste contrast, so it is suggested that the fried eggs can be slightly thicker and chewy, so that the whole dish will be more refreshing.
Finally, it's good to lift your face with vinegar. You can add some vinegar when frying, which can improve the taste of the face lift and prevent the face lift from sticking to your hands, but don't put too much.