There are three eggs in the bowl. I didn't put chopped green onion and Jiang Mo. I directly mix the eggs in the bowl with chopsticks, then add 1 tablespoon of salt, and then beat the egg liquid in the bowl with chopsticks for a while. It seems difficult to stir eggs in water, because it is beyond our customary cooking habits. If you scramble eggs with water at home, think about it this way. Replace the scrambled eggs with a little more water.
Scrambled eggs in water is a traditional dish. In recent years, it has long since disappeared from the restaurant menu. The younger generation of chefs can't cook at all, or even have never heard of it. The ingredients of a water-scrambled egg are very simple, the dishes are soft and tender, and there is no oil. Eggs taste a bit like dry rice. A drop of fragrant oil, eggs are nutritious and delicious, and we often eat them in our lives. Our eggs have never been broken. Are laid by our own domestic chickens.
It's like steamed egg soup. Too little water, not tender enough to eat, too much water, not easy to shape. The proportion of scrambled eggs in water is similar to that of steamed egg soup, which is just 1: 1, and it tastes just right. Too little water is easy to stick to the pot, and too much water is easy to make egg soup. Diced vegetables can be added or not. For example, diced vegetables, preferably spinach, lettuce or tender cabbage, should not be too much (green is appropriate), and they are green and easy to cook. You can choose coriander or Toona sinensis bud for those with heavy taste, but the traditional concept is that it is easy to get sick. I wouldn't choose it for health reasons.