Scrambled eggs are common in our daily life, but the simpler things are, the more difficult it is to do. For example, there are often problems such as non-proliferation of touching pots. I'll teach you a few tricks today to make it easy for you. If you are good, don't say much about the recipe.

Ingredients: 5 eggs, onion 1 root, oil.

Seasoning: salt

Step 1: Break the eggs, cut the green onions into chopped green onions and add them to the egg mixture, then add some salt to taste.

Step 2: Burn the pan until it smokes, then add salad oil to heat it, pick up the pan, wrap the oil around the edge of the pan, and then pour the oil into the bowl (this is called moistening the pan in the kitchen, so as to make the pan non-sticky).

Step 3: Heat the pan and put oil into the bowl. After heating, pour the egg mixture into the pot, set it on high fire, and then turn off the fire. Use a spoon to pour the middle egg liquid into the bottom of the pot along a small part of the edge of the egg roll (the reason for this is to make the egg roll mature faster and rounder). Finally, fire to shape and color, then quickly turn over and color, and take it out of the pot.